|
KMID : 1134820070360121633
|
|
Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 12 p.1633 ~ p.1636
|
|
|
Method for Increasing the Stability and Activity of Polygalacturonase and Its Application to the Production of Vegetable Single Cell
|
|
Kim Hyuk-Hwa
|
|
|
Abstract
|
|
|
|
This study was carried out to enhance the stability and activity of polygalacturonase (PGase) purified from Kluyveromyces marxianus IFO 0288. Gums such as xanthan gum, guar gum, and locust bean gum were capable of increasing the catalytic stability and activity of the PGase. At 30℃, the rate constants for the inactivation of the PGase with xanthan gum, guar gum, and locust bean gum were estimated to be 0.0003 min-1, below 0.0001 min-1, and 0.0001 min-1 respectively, whereas control was estimated to be 0.0082 min-1. The yield of the maceration reaction catalyzed by the PGase for the production of carrot single cells increased by 13% in the presence of guar gum, where the relative enzyme activity supplemented with guar gum was two-fold greater than that of the PGase alone.
|
|
|
KEYWORD
|
|
|
polygalacturonase, xanthan gum, guar gum, locust bean gum, single cells Corresponding
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|