| 摘要 |
PURPOSE: Provided is a method for increasing the stability and activity of enzymes including polygalacturonase by adding gums such as xanthan gum, guar gum, locust bean gum, gum arabic, and carrageenan. CONSTITUTION: Stability and activity of enzymes in particular, hydrophilic enzyme, is increased by adding gums selected form the group consisting of xanthan gum, guar gum, locust bean gum and gum arabic. The enzyme is selected from the group consisting of polygalacturonase, thrombin, urokinase and superoxide dismutase, and is preferably polygalacturonase that is isolated and purified from Kluyveromyces marxianus IFO 0288. A method for increasing the stability and activity of enzymes comprises the following steps of: i) mixing 4.29*10¬(-4) nM of purified polygalacturonase with 20 mM of sodium acetate buffer solution being pH 5.0 or buffer solution including 0.2%(w/v) of xanthan gum, guar gum, locust bean gum, gum arabic, or k-carrageenan at 30 deg.C; and ii) measuring the activity of polygalacturonase during the cultivation to calculate k value in connection with the inactivation of enzyme. The value shows that xanthan gum, guar gum, locust bean gum, and gum arabic considerably increase the activity of the enzyme but k-carrageenan inhibits the activity.
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