Penicillium屬 菌株가 生成하는 Acid protease에 關한 硏究 (Ⅰ) : 菌의 分離 및 酵素學的 基本性質에 對하여 An isolating of Penicillium sp. and its enzymologic characteristics = Studies on the Acid protease produced from penicillium sp. (Ⅰ)

국문 초록 (Abstract)

Penicillium屬 菌株로부터 Acid protease를 强力하게 生成하는 菌株 A-43을 分離하여 이 菌의 wheat bran culture에 依한 培養物의 saturated ammonium sulfate로서 ?析 및 3日間의 dialysis를 하여 얻은 粗精製 酵素의 基本的 性質을 檢討하여 다음과 같은 結果를 얻었다.
1) 最適活性 pH가 2.6~3.0이었다.
2) 最適活性 溫度가 50℃이 였으며
3) 安定 pH範圍가 2~6에 位置하였으며
4) 40℃에서 3時間 經過하여싸을 때 겨우 30%程度의 失活이 認知되었으며 그 以上 溫度에서는 多少 急擊히 熱 依한 失活이 일어났다.
5) 金屬?類 즉, Ca++, Zn++, Mg++, Hg++, MN++, Pb++, Li+, Cu++, Cu++, Ba++, Ag+, Al++, Cd, ++Fe++, Fe+에 依하여 酵素活性에 거의 영향을 미치지 않았다.
6) EDTA에 依하여도 아무런 영향을 받지 않았다.

다국어 초록 (Multilingual Abstract)

The acid protease was isolated from the cultural material of the penicillium sp. on the wheat bran media. The crude purification of this enzyme was extracted with distilled water and precipitated with saturated ammonium sulfates. The activity of this enzyme was determined very strong by Folin's colorimetric method. The results were as follows.
1. The optimum pH of this enzyme was between pH 2.6 to 3.0 and its optimum temperature was 50℃.
2. The pH stability gives ranging from pH 2 to 6.
3. The activity of this enzyme was inactivated strongly by heat treatment of higher temp. than 40℃ but, it was inactivated about 30% by treatment for 3 hours at 40℃.
4. This enzyme activity was not effected by metal ions; Ca, ++ Zn, ++Co++, Hg, ++Mn++, Pb, ++Mg, ++ Li, + Cu++, Ba++, Ag, + al, +++ Cd, ++ Fe, ++ and Fe+++.
5. Also, it was not effected by treatment of EDTA.

목차 (Table of Contents)

• Ⅰ. 序 言
• Ⅱ. 實驗方法 및 結果
• 1. 供試菌
• 2. 菌의 選別
• 3. 菌株酵素의 粗精製
• 4. 酵素의 活性度測定
• 5. 最適活性 pH.
• 6. 最適活性 溫度
• 7. pH에 對한 安定度
• 8. 溫度에 對한 安定性
• 9. 金屬 ion의 影響
• 10. EDTA의 影響
• Ⅲ. 考 察
• Ⅳ. 要 約
• Ⅴ. 參考文獻