Purification and Some Properties of Pectinesterase from Fruits of a Miniature-Fruited Red Type Tomato
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概要
- 論文の詳細を見る
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.
- 社団法人 日本食品科学工学会の論文
- 2000-02-01
著者
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Yamauchi R
Gifu Univ. Gifu Jpn
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Yamauchi Ryo
Department Of Molecular Chemistry And Engineering Faculty Of Engineering Tohoku University
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Yamauchi Ryo
The United Graduate School Of Agricultural Science Gifu University
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Yamauchi Ryo
Department Of Applied Life Science Faculty Of Applied Biological Sciences Gifu University
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INARI Taeko
Department of Nutrition and Food Science, Faculty of Home Economics, Gifu Women's University
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KATO Koji
The United Graduate School of Agricultural Science, Gifu University
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TAKEUCHI Tokuo
Department of Nutrition and Food Science, Faculty of Home Economics, Gifu Women's University
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YAMAGUCHI Ryo
The United Graduate School of Agricultural Science, Gifu University
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Inari Taeko
Department Of Nutrition And Food Science Faculty Of Home Economics Gifu Women's University
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Takeuchi Tokuo
Department Of Nutrition And Food Science Faculty Of Home Economics Gifu Women's University
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Takeuchi Tokuo
Department Of Nuclear Engineering Nagoya University
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Kato K
The United Graduate School Of Agricultural Science Gifu University
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