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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2006; 10(4):256-261

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2006.10.4.256

Article

Affinity chromatography에 의한 Trichoderma reesei 유래 α-galactosidase의 정제 및 gum류의 증점효과

박귀근1,*
Gel Promoting Ability of Various Gums and Purification of Trichoderma reesei α-Galactosidase by the Affinity chromatography
Gwi-Gun Park1,*
1경원대학교 공과대학 생명공학부 분자・식품생명공학과
1Department of Food and Bioengineering, Kyungwon University
*Corresponding author: Gwi-Gun Park, Professor, Department of Food and Bioengineering, Kyungwon University, Sujungku, Seongnam-si, 461-701, Republic of Korea. Phone: +031-750-5383, Fax: +031-750-5383, E-mail: ggpark@kyungwon.ac.kr

ⓒ Copyright 2006 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Nov 30, 2006