Aspergillus Proteinaseに関する研究(第4報) : Aspergillus melleusの産生する微アルカリプロティナーゼによる蛋白の加水分解酵素剤の研究第42報

概要

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The extent of hydrolysis of milk casein by the semi-alkaline proteinase from Aspergillus melleus was compared with that by α-chymotrypsin, trypsin, pepsin, etc. The data obtained indicated that 65% of the milk casein was hydrolyzed by the semi-alkaline proteinase (100 units casein). This value was about 4.5 times greater than that by α-chymotrypsin. Milk casein hydrolyzed with the above animal proteinases was further hydrolyzed by the semi-alkaline proteinase. On the contrary, animal proteinases reacted slightly with milk casein hydrolyzed by the semi-alkaline proteinase. These results suggest that the semi-alkaline proteinase was better as a digestive enzyme.
公益社団法人日本薬学会の論文
1969-10-25