植物体中のペクチン物質分解酵素について   :   On the Pectic Enzymes from Plant Tissue. 

作成者 竹花, 秀太郎, 小倉, 長雄
作成者 (ヨミ) タケハナ, ヒデタロウ
作成者の別表記 TAKEHANA, Hidetaro, OGURA, Nagao
日本十進分類法 (NDC) 620
内容 1. Plant tissue, especially belonged to Solanaceae and Lequminosae, contains a enzyme which clarifies the fruit juice. 2. The enzyme is extracted from plant tissue by the salt solutions, sodium phosphate and sodium acetate, or chloroform, and precipitated by ammonium sulphate or ethanol. 3. The enzyme has optimum temperature at 50℃, and optimum pH 7〜8. 4. The reaction of the enzyme is accerelated by calcium chloride and ammonium sulphate, but not inhibited by alcohol. 5. The enzyme decomposes the pectin molecule and produces the pectic acid and the methanol, followed the first order reaction. But the changes in viscosity or the increase of reducing power does not observed. 6. The enzyme from plant tissue is considered as pectin-esterase.
公開者 千葉大学園芸学部
コンテンツの種類 紀要論文 Departmental Bulletin Paper
DCMI資源タイプ text
ファイル形式 application/pdf
ISSN 0069-3227
NCID AN00142658
掲載誌情報 千葉大学園芸学部学術報告 Vol.2 page.53-59 (19540930)
情報源 The technical bulletin of Faculty of Horticulture, Chiba University
言語 日本語
著者版フラグ publisher

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