쌀막걸리 담금중의 핵산분해효소들의 소장과 이효소들을 DEAE-cellulose column chromatography에 의해 분리정제하고 일반적인 성질을 검토함은 물론 핵산관련물질의 변화를 조사한 결과는 다음과 같았다. 1. 담금일수가 경과함에 따라 RNase는 담금 3 일까지 다소 증가하였다가 그후 점차 감소하였으며 PDase 및 PMase는 초기부터 활성이 감소하였다. 2. RNase의 최적pH는 5.0부근이었고, PDase, PMase는 6.0부근이었으며 pH안정성은 대체로 $pH6.0{sim}7.0$부근이었다. 3. RNase 및 PDase의 최적온도는 $55{sim}60^{circ}C$이고, PMase는 50부근이었으며 열안정성은 RNase는 $100^{circ}C$ PDase는 $80^{circ}C$에서 10분간반응으로 각각 80%, 90%실활되었으며 PMase는 $70^{circ}C$에서 10분간 반응으로 거의 샐활되었다. 4. RNase는 $CU^{++},;Zn{++}$, PMase는 $10^{-3}M;Na_{2}HPO_{4}$처리로서 약 30%의 효소활성이 저해되었다. 5. 술덧담금 4일째까지 IMP는 증가하였으며 UMP, GMP, AMP는 감소하는 경향을 보였다.
Nucleic acid degrading enzymes (RNase, PDase, PMase) isolated from rice Makgeoly brewing were purified by DEAE-cellulose column technique and their enzymological properties were examined. Changes of nucleotides and their related substances during the brewing were also investigated. The results obtained were as follows: 1. RNase activity was increased in the earlier phase of brewing and then decreased after 3 days brewing, while PDase and PMase activities were decreased with the lapse of time. 2. The optimum pH of RNase was 5.0 and those of PDase and PMase were 6.0. Activities of these three enzymes were almost stable in the range of pH 6.0-7.0. 3. The optimum temperature of RNase and PDase were in the range of $55{sim}60^{circ}C$ and that of PMase was about $50^{circ}C$. When RNase was treated at $100^{circ}C$ for 10 min., 80% to of activity was lost PDase lost 90% of activity when heated at $70^{circ}C$ for 10 min, while PMase was completely inactivated at the same condition. 4. $CU^{++},;Zn{++}$ inhibited the activity of NRase, Activity of PMase was reduced about 30% by adding $10^{-3}M;Na_{2}HPO_{4}$5. Until 4 day brewing, IMP was increased, while UMP, GMP, AMP were decreased gradually.
