わさびの利用に関する研究-6-  [in Japanese] Studies on Utilization of Japanese Horseradish (Wasabi) (VI) : The Effect of CaCl_2 on the Activity of Peroxidase in Japanese Horseradish  [in Japanese]

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Author(s)

Abstract

1) The peroxidase of Wasabi root is not influenced by the pH of the solvent, but chiefly by the composition of buffer.2) The decrease in the activity of peroxidase after the addition of CaCl_2 solution to exp. solution depneds upon the pH value of exp. solution, and not on the specific property of CaCl_2.3) the effect of CaCl_2 solution ont he extraction of peroxidase in Wasabi root chiefly depends upon Ca^<3+>.4) The salt solutions (0.3M) are able to extract peroxidase in the following order of efficiency : Ca(NO_3>_2>CaCl_2>Na_2SO_4>NaCl>NaNO_3>KCl>NH_4Cl>Distilled water.

Journal

  • Journal of fermentation technology.

    Journal of fermentation technology. 35(6), ????, 1957-06

    日本醗酵工学会

Codes

  • NII Article ID (NAID)
    110002851700
  • NII NACSIS-CAT ID (NCID)
    AN00205226
  • Text Lang
    JPN
  • ISSN
    03675963
  • NDL Article ID
    10091044
  • NDL Source Classification
    ZP15(科学技術--化学・化学工業--醗酵・微生物工学)
  • NDL Call No.
    Z17-395
  • Data Source
    NDL  NII-ELS  NDL-Digital 
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