• 作者： 陳文彬
• 作者服務機構： 台灣糖業研究所
• 中文摘要： 利用固定化微生物酵素（5'-phosphodiesterase和 AMP deaminase）自酵母（Candida
  utilis）之核糖核酸（RNA）研製5'一核?酸（5'-nucleotide）如5'-IMP和5'-GMP做為化學調
  味料，以提高酵母之經濟價值。本文乃就固定化 5'-phosphodiesterase、性質以及在管
  柱內之操作穩定性之初步結果提出報告。酵素以多種方法加以固定，結果發現以固定於 DEAE-
  cellulose之量最多，戊二醛處理之幾丁質次之。固定於 DEAE-cellulose 之酵素其最適作用溫
  度（70°C）及耐熱性與游離酵素相較並無顯著差異。固定化酵素在管柱內行 RNA 之分解，經13
  天後其活性並未降低，顯示操作穩定性良好。
  0
• 英文摘要： Utilization of immobilized microbial enzy-mes(5'-phosphodiesterase and AMP deaminase)for production of 5'-nucleoticles i.e. 5'-IMPand 5'-GMP from yeast (Candida utilis) wasdescribed. 5'-IMP and 5'-GMP could be usedas potent flavoring agents, thus, increasingthe economical value of yeast. The prepara-tion, characters and operational properties(in column) of immobilized 5'-phospho-diesterase were investigated. Of the variousimmobilization methods, immobilization of theenzyme on DEAE-cellulose gave the bestresult. The second best was glutaraldehyde-treated chitin. The optimum temperature andthermal stability of the immobilized enzyme(on DEAE-cellulose) were not significantlydifferent from those of free enzyme. Afterhydrolyzing RNA continuously in a columnfor 13 days, the activity of the immobilizedenzyme kept unchanged indicating the oper-ational stability was quite promising.
• 中文關鍵字： --
• 英文關鍵字： --