Effective Purification of Glucoamylase in Koji, a Solid Culture of Aspergillus oryzae on Steamed Rice, by Affinity Chromatography Using an Immobilized Acarbose (BAY g-5421)(Biological Chemistry)
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概要
- 論文の詳細を見る
Glucoamylase (GA) was purified from koji, a solid culture of Aspergillus oryzae on steamed rice, by extraction with 1% NaCl solution, precipitation with ethanol, and acarbose affinity chromatography. The purified enzyme was homogeneous on gel filtration, PAGE and SDS-PAGE, ultracentrifugation, and IEF. The enzyme released β-glucose as a sole product from soluble starch and maltooligosaccharides. The other common and inherent features of GAs were also confirmed in the GA from A. oryzae. The enzyme was a glycoprotein containing about 4.8% glucosamine and 7.8% neutral saccharides.
- 社団法人日本農芸化学会の論文
- 1988-07-23
著者
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ONO Kazuhisa
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Uni
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Ono Kazuhisa
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Shigeta Seiko
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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OKA Satoru
Faculty of Engineering, Hiroshima University
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Oka S
Faculty Of Engineering Hiroshima University
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Oka Satoru
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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