Purification and Some Properties of Pectinesterase from Fruits of a Miniature-Fruited Red Type Tomato.
-
- INARI Taeko
- Department of Nutrition and Food Science, Faculty of Home Economics, Gifu Women's University The United Graduate School of Agricultural Science, Gifu University
-
- YAMAGUCHI Ryo
- The United Graduate School of Agricultural Science, Gifu University
-
- KATO Koji
- The United Graduate School of Agricultural Science, Gifu University
-
- TAKEUCHI Tokuo
- Department of Nutrition and Food Science, Faculty of Home Economics, Gifu Women's University
この論文をさがす
説明
A pectinesterase (E.C. 3.1.1.11, pectin pectylhydrolase) from the ripening stage of fruits of a miniature-fruited red type tomato (Mini-tomato) was purified 247 fold with yield of 26% by ammonium sulfate fractionation, affinity chromatography, and gel filtration. The molecular weight of the enzyme was found to be 15,000 by gel filtration and SDSPAGE. The optimum activity was at pH 7.0 and at 50°C. The enzyme was stable between pH 6 and 7 and at temperatures below 50°C. The Km value was estimated to be 0.48% for citrus pectin as the substrate. Chelating reagents were the effective inhibitors of the enzyme.
収録刊行物
-
- Food Science and Technology Research
-
Food Science and Technology Research 6 (1), 54-58, 2000
公益社団法人 日本食品科学工学会
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390001204454485120
-
- NII論文ID
- 30039678422
- 10013007865
-
- NII書誌ID
- AA11320122
-
- COI
- 1:CAS:528:DC%2BD3cXjtVygtLw%3D
-
- ISSN
- 18813984
- 13446606
- http://id.crossref.org/issn/13446606
-
- 本文言語コード
- en
-
- データソース種別
-
- JaLC
- Crossref
- CiNii Articles
- OpenAIRE
-
- 抄録ライセンスフラグ
- 使用不可