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N-ε-aminocaproyl-α-D-galactopyranosylamine의 흡착제를 합성하여 sepharose에 coupling하였으며 N-ε-aminocaproyl-α-D-galactopyranosylamine-sepharose를 담체로 하는 affinity chromatography에 의해 Trichoderma reesei유래 α-galactosidase의 완전정제를 수행하였다. 정제효소의 최적 pH와 온도는 5.0, 60℃이었으며, pH 3~6, 20~60℃범위에서 pH와 온도 안정성을 나타내었다. 정제α-Galactosidase로 가수분해한 guar gum을 시간별 sampling하여, galactose/mannose 비율을 검토한 결과 2시간 처리시 1:2.0, 6시간 처리시 1:2.2, 12시간 처리시 1:2.8로 당구성 비율이 변화 되었으며, 특히 24시간 처리시에는 1;3.2로 locust bean gum자신의 구성비율인 1:3.3으로 근접하게 변화되는 결과를 나타내었다. Brown copra meal, white copra meal의 copra cake galactomannan의 경우 galactose와 mannose의 비율이 1:10~1:15로 효소처리에 따른 증점효과도 검토하였으나 gel 형성 능력이 크지 않음을 확인할수 있었다. 그러나 xanthan gum과 guar gum과의 mixture를 측정한 결과 효소처리만 된 copra cake점도에 비해 3배정도의 증점효과를 나타내었다.


α-Galactosidase was purified from the culture filtrate of Trichoderma reesei by N-ε-aminocaproyl-α-D-galacto-pyranosylamin-sepharose affinity column chromatography. The galactosidase exhibited maximum acticity at 5.0 and 60℃, and was stable in the pH and temperature ranges of 3.0 to 6.0 and 20 to 60℃, respectively. The galactose/mannose ratio of guar gum(1:1.6), guar gum treated with purified α-galactosidase and locust bean gum(1:3.3) were investigated. The galactose /mannose ratio of guar gum was changed 1:3.2 by the treatment of purified enzyme for 24 hr. Gel-promoting property of enzyme-treated guar gum was increased when the galactose/mannose ratio was about 1:3.2. An the ratio was appeared when the guar gum was hydrolyzed by the purified enzyme for 24hr. It is clear that enzymatic depletion of galactose from guar gum by purified α-galactosidase would lead to a significant increase in gelation ability. And also mixture of xanthan gum and guar gum, and xanthan gum, guar gum and enzyme-treated copra meal were investigated.