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KMID : 1007519940030040261
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Food Science and Biotechnology
1994 Volume.3 No. 4 p.261 ~ p.264
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Thermal Deactivation of Cyclodextrin Glycosyltransferases Near Opfimum Temperatures
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Kim, Kee-Hong
Kim, Dae-Ok/Shin, Pyong K./Park, Kwan-Hwa/Seo, Jin-Ho
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Abstract
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This study has focused on thermal deactivation of cyclodextrin glycosyltransferases (CGTases) below and at optimum temperatures. Three different CGTases were used: one from alkalophilic Bacillus sp. El., the second from B. macerans both having optimum temperature of 60℃ and the third from Thermoanaerobacter with an optimum temperature of 90℃. The deactivation behavior of the three CGTases at their optimum temperatures was described by the simple one parameter model. The D value of the CGTase isolated from Bacillus maceruns was 2.2 times higher than that from alkalophilic Bacillus sp. El. The CGTase from Thermoanaerobacter was very stable even at 90℃ with the D value of 177 minutes. The two-parameter model was used to analyze mathematically the deactivation pattern below optimum temperatures. The model successfully described both an initial rapid deactivation region and a late stabilization phase.
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KEYWORD
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