Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/63844
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dc.contributor.authorJulaluk Tangtuaen_US
dc.contributor.authorCharin Techapunen_US
dc.contributor.authorRonachai Pratanaphonen_US
dc.contributor.authorAmpin Kuntiyaen_US
dc.contributor.authorVorapat Sanguanchaipaiwongen_US
dc.contributor.authorThanongsak Chaiyasoen_US
dc.contributor.authorPrasert Hanmoungjaien_US
dc.contributor.authorPhisit Seesuriyachanen_US
dc.contributor.authorNopphorn Leksawasdien_US
dc.contributor.authorNoppol Leksawasdien_US
dc.date.accessioned2019-05-07T09:57:21Z-
dc.date.available2019-05-07T09:57:21Z-
dc.date.issued2017en_US
dc.identifier.issn0125-2526en_US
dc.identifier.urihttp://it.science.cmu.ac.th/ejournal/dl.php?journal_id=7671en_US
dc.identifier.urihttp://cmuir.cmu.ac.th/jspui/handle/6653943832/63844-
dc.description.abstractThe intracellular pyruvate decarboxylase enzyme (PDC, EC 4.1.1.1) extract from Candida tropicalis TISTR 5350 was compared by two different purification methods using ammonium sulphate and acetone precipitation. The total volumetric PDC activity and percentage recovery (yield) of precipitated PDC based on 50% (v/v) cold acetone were significantly higher (1.13 ± 0.02 U/ml and 98.27 ± 2.98 %, respectively) than any other concentration levels of acetone used. Furthermore, all concentration levels of cold acetone also yielded a much higher specific PDC activity than the precipitate obtained using the 40 to 60% (w/v) ammonium sulphate saturation (0.75 ± 0.08 U/mg protein). The precipitated enzyme in buffer solutions from the 50% (v/v) acetone was subsequently freeze dried. Freeze drying of the precipitated PDC by cold acetone resulted in the specific PDC activity of 1.57 ± 0.02 U/mg protein and differed statistically (p ≤ 0.05) from the crude enzyme extract (control).en_US
dc.languageEngen_US
dc.publisherScience Faculty of Chiang Mai Universityen_US
dc.titlePartial Purification and Comparison of Precipitation Techniques of Pyruvate Decarboxylase Enzymeen_US
dc.typeบทความวารสารen_US
article.title.sourcetitleChiang Mai Journal of Scienceen_US
article.volume44en_US
article.stream.affiliationsDivision of Food Science and Technology, Faculty of Science and Technology, Kamphaeng Phet Rajabhat University, Kamphaeng Phet, 62000, Thailand.en_US
article.stream.affiliationsDivision of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.en_US
article.stream.affiliationsDepartment of Biology, Faculty of Science, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, 10520, Thailand.en_US
article.stream.affiliationsDivision of Food Engineering, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.en_US
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