KMID : 0665219980110050561
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Korean Journal of Food and Nutrition 1998 Volume.11 No. 5 p.561 ~ p.564
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Stabilization of Amylolytic Enzymes by Modification with Periodate-Oxidized Soluble Starch
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Ann, Yong-Geun/¾È¿ë±Ù
Anindyawati, Trisaniti/Ito, Kazuo/Iizuka, Masaru/Minamiura, Noshi
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Abstract
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The stabilization of amylolytic enzyme such as ¥â-amylase of barley, ¥â-amylase of wheat, ¥â-amylase of sweet potato, ¥á-amylase of Bacillus licheniformis, ¥á-amylase of Aspergillus sp. and ¥á-glucosidase of Aspergillus awamori was attained by modification with periodate-oxidized soluble starch. The pH stability of modified enzyme was increased at pH 9 for ¥â-amylase of sweet potato, pH 3¡5 and 8¡11 for ¥â-amylase of barley, pH 2¡3 and 7¡12 for ¥â-amylase of wheat and pH 6 for ¥á-glucosidase of Aspergillus awamori. Thermal stability increased 17.6% for ¥á-amylase of Aspergillus sp. at 60¡É for 10min, 30% for ¥á-amylase of Bacillus licheniformis at 100¡É for 5min and 4.5% for ¥á-amylase of sweet potato at 60¡É for 10min compared with those of native enzymes.
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