The most active strain for the amylase activity from the native Youngkwang koji, was isolated and identified as Aspergjllus awamori. The optimal conditions for the production of ¥á-amylase and glucoamylase were investigated and the properties of these enzymes were also examined. Maximum yields of ¥á-amylase and glucoamylase were obtained at 30¡É, pH 5.0 for days. The production of these two enzymes were increased with the addition of maltose, urea, K©üHPO©þ, MgSO©þ-7H©üO, and CaCl©ü-2H©üO. The activities of these enzymes were maximized at 50¡É, pH 5¡6. The heat stabilites of ¥á-amylase and glucoamylase were maintained at 50¡É for 20min and 40min, respectively. Also, the addtion of MgSO©þ-7H©üO, K©üHPO©þ, and CaC1©ü-2H©üO salt increased the heat stabilities of these enzymes.
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