黒緑豆もやしアスコルビン酸オキシダーゼの主要アイソザイムの精製と塩類による阻害様式
書誌事項
- タイトル別名
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- Purification of the Main Isozyme of Ascorbate Oxidase in Vigna mungo Sprouts and Mechanism for its Inhibition by Salts
- クロ リョクトウ モヤシ アスコルビンサン オキシダーゼ ノ シュヨウ アイソザイム ノ セイセイ ト エンルイ ニ ヨル ソガイ ヨウシキ
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抄録
Ascorbate oxidase (AAO, EC 1.10.3.3. ) is widely distributed in plants and is responsible for the oxidation of ascorbate during the storage and processing of vegetables. We found two AAO isozymes in the sprouts of Vigna mungo. The main isozyme was separated by DE-52 cellulose column chromatography and purified by Sephacryl S-200 gel filtration. The molecular mass of the isozyme II was 125kDa by Sephacryl S-200 gel filtration. The optimum pH value was 4.50, and the Km value for ascorbic acid was 4.50×10-5M. The enzyme activity was inhibited by various salts in the order of sodium citrate>NaCl>KCl>sodium malate>NH4Cl>(NH4)2SO4. Sodium citrate and NaCl inhibited the enzyme activity competitively with respective Ki values of 25mM and 28mM.
収録刊行物
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 35 (4), 362-367, 2002
The Japan Society of Cookery Science
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キーワード
詳細情報 詳細情報について
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- CRID
- 1390282679715951232
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- NII論文ID
- 110001167036
- 130004401027
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- NII書誌ID
- AN10471022
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- NDL書誌ID
- 6395741
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- ISSN
- 13411535
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- NDL-Digital
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可