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KMID : 0380619940260040398
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 4 p.398 ~ p.402
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Properties of Crude Amylase Isolated from Pine Nut
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Abstract
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The participation of thermostable amylase in the decrease of viscosity of pine nut´s porridge was investigated using the crude enzyme obtained from ammonium sulfate fractionation of pine nut extracts. The fraction precipitated at 35∼55% saturation of ammonium sulfate had the highest specific activity of the enzyme. α-Amylase activity was maximal at 75℃ , pH 5.4. Amylograph data showed that addition of the enzyme to rice flour resulted in the significant decrease of its viscosity, suggesting the existence of thermostable α-amylase in pine nut.
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