Studies on the Bacterial α-Amylase, Especially in Regard to the Role of Calcium Contained

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  • Studies on the Bacterial<i>α</i>-Amylase, Especially in Regard to the Role of Calcium Contained

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In order to approach the problem on the role of calcium conatined in crystalline bacterial α-amylase, effects of calcium catchers such as EDTA and oxalates, on the enzyme protein were investigated and the following results were obtained:<br> 1. The calcium catchers deactivate the enzyme while being consumed much rapidly in compare with the extent of its deactivation ability, in the early stage of reaction.<br> 2. The reagents alter the enzyme, causing deactivation, to a protein susceptible to protease.<br> 3. The reagents also provoke a remarkable change in the mobility of the enzyme protein.<br> 4. From these results, it may be concluded that there are two types in the binding mode of calcium in the crystalline enzyme: one, forming a chelate compound and playing a decisive role on the maintenance of activity, native state and electrophoretical properties of the enzyme, and the other, linking without any relation to those properties of the protein, although the removal of the calcium might cause some minor change in the molecular form of the enzyme protein.

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