PURIFICATION AND SOME PROPERTIES OF THERMOSTABLE INVERTASE FROM WINE

被引：11
|
作者：
NAKANISHI, K
WU, W
YOKOTSUKA, K
机构：
[1] Institute of Enology and Viticulture, Yamanashi University, Kofu
来源：
JOURNAL OF FERMENTATION AND BIOENGINEERING | 1991年 / 71卷 / 01期
关键词：
D O I：
10.1016/0922-338X(91)90306-2
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Invertase from a white table wine made from Semillon grapes was purified to homogeneity on polyacrylamide gel electrophoresis. The enzymatic and physicochemical properties of the enzyme were compared with those of invertase purified from Semillon grape juice. The invertases from the two sources showed similar properties, suggesting that the wine invertase originated from the juice and was stable during the vinification and aging processes.
引用
收藏
页码：66 / 68
页数：3
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