Some Enzymatic Properties of Myo-Inositol 1-Phosphate Synthase on Milky Stage of Rice Seed

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  • HAYAKAWA Toshiro
    Department of Agricultural Chemistry, Faculty of Agriculture, Niigata University
  • KURASAWA Fumio
    Department of Agricultural Chemistry, Faculty of Agriculture, Niigata University

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Other Title
  • 水稲種実のミオ‐イノシトールの生合成　ＩＶ　　水稲乳熟期種実中におけるミオ‐イノシトール‐１‐りん酸合成酵素の諸性質
  • スイトウ ニュウジュクキ シュジツチュウ ニ オケル ミオーイノシトールー1

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Abstract

The specific activity of myo-inositol 1-phosphate synthase in the milky stage of rice seed reached a maximum on 10 th to 14 th days after flowering. Myo-inositol 1-phosphate synthase was purified from milky stage rice seeds by ammonium sulfate fractionation, DEAE-cellulose column chromatography, gel filtration on Sephadex G-200 and electrophoresis. The specific activity at the final stage became 168 fold.<br> The optimum pH and temperature for the activity were 8.0 and 50°C, respectively. The activity remained 90 to 100% in a pH range between 7.5 to 9.0 after storage at 4°C for 24 hr and 30% of enzyme activity remained after the incubation at 70°C for 10min. The enzyme was stable for 6 weeks in a frozen state at -20°C.<br> The partially purified enzyme required NAD+ for its activity and NH4+ enhanced the activity twice. The apparent Km value for glucose 6-phosphate was 1.44mm.

Journal

  • Nippon Nōgeikagaku Kaishi

    Nippon Nōgeikagaku Kaishi 50 (8), 339-344, 1976

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

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