Purification of Glucose Oxidase and Catalase Produced by the Apple Blue Mold, Penicillium expansum O-385-10, and Their Characteristics Including the Browning of Apple Fruit
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- KIM Hyun-Woong
- Department of Life and Bioresources Science, Graduate School of Science and Technology, Chiba University
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- KIMURA Soichiro
- Department of Life and Bioresources Science, Graduate School of Science and Technology, Chiba University
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- OHNO Nobuko
- Department of Health and Nutrition, School of Home Economics, Wayo Women's University
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- OKADOME Miho
- Department of Health and Nutrition, School of Home Economics, Wayo Women's University
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- TAKAHASHI Haruo
- Public Health Laboratory of Chiba Prefecture
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- AMACHI Seigo
- Department of Life and Bioresources Science, Graduate School of Science and Technology, Chiba University
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- SHINOYAMA Hirofumi
- Department of Life and Bioresources Science, Graduate School of Science and Technology, Chiba University
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- FUJII Takaaki
- Department of Life and Bioresources Science, Graduate School of Science and Technology, Chiba University
Bibliographic Information
- Other Title
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- リンゴ青カビ病菌<I>Penicillium expansum</I> O-385-10が生産するグルコースオキシダーゼおよびカタラーゼの精製と果実の褐変化を含む諸性質
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Abstract
Penicillium expansumO-385-10 produces glucose oxidase and catalase but showed poorgrowth in medium containing glucose as a sole carbon source. In this culture, gluconate wasaccumulated, the pH of the culture medium decreased during incubation, and growth wasremarkably inhibited. Glucose oxidase and catalase were purified as electrophoreticallyhomogeneous proteins from the culture in which the pH was adjusted using calcium carbonate.The molecular weights of glucose oxidase and catalase were estimated at about 130 kDa (homodimer) and 300 kDa (homotetramer). Glucose oxidase and catalase showed about 80%and 50% activity at pH 3, respectively. The catalase was remarkably activated by 1mM Ca2+and 1mM Ba2+. When glucose oxidase and catalase were simultaneously incubated withsmall pieces of apple, the fruit tissue browned remarkably. No browning reaction occurredwhen each enzyme was incubated independently.
Journal
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- Japanese Journal of Food Microbiology
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Japanese Journal of Food Microbiology 22 (1), 10-16, 2005
Japanese Society of Food Microbiology
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Details 詳細情報について
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- CRID
- 1390001204425603840
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- NII Article ID
- 130004300519
- 10015546043
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- NII Book ID
- AN10552871
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- ISSN
- 18825982
- 13408267
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- NDL BIB ID
- 7348598
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed