Purification and Characterization of an α-Amylase of Pichia burtonii Isolated from the Traditional Starter "Murcha" in Nepal
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概要
- 論文の詳細を見る
Among more than 20 yeast strains isolated from the traditional starter “murcha” in Nepal, we characterized a yeast that might be involved in saccharification. This strain, identified as Pichia burtonii, produced an extracellular amylolytic enzyme when cultured in the presence of starch in the medium. Since no amylase secreted by P. burtonii has yet been reported, we purified the enzyme and determined its N-terminal amino acid sequence. Together with the results of a hydrolyzing activity assay toward various substrates, it was found to be an α-amylase. The purified enzyme, named Pichia burtonii α-amylase (PBA), was a glycoprotein with an apparent molecular mass of 51 kDa. Enzyme activity was optimal at pH 5.0 at 40 °C. The enzyme retained 80% of its original activity after incubation under the optimal pH condition at 50 °C for 30 min. The activity was inhibited by metal ions such as Cd2+, Cu2+, Hg2+, Al3+, and Zn2+.
- 社団法人 日本農芸化学会の論文
- 2006-12-23
著者
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ARAI Soichi
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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OKADA Sanae
Department of Applied Biology and Chemistry, Faculty of Applied Bio-Science, Tokyo University of Agr
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TOKUE Chiyoko
Department of Nutritional Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
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Okada Sanae
Dep. Of Applied Biology And Chemistry Fac. Of Applied Bio-science Tokyo Univ. Of Agriculture
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Shimizu Ibuka
Department Of Food And Nutritional Sciences Graduate School Of Nutritional And Environmental Science
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Tokue C
Tokyo Univ. Agriculture Tokyo Jpn
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Tokue Chiyoko
Department Of Nutritional Science Faculty Of Applied Bio-science Junior College Of Tokyo University
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Arai Soichi
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Arai Soichi
Department Of Agricultural Chemistry The University Of Tokyo
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Arai Soichi
Department Of Nutritional Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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MURA Kiyoshi
Department of Nutritional Science, Tokyo University of Agriculture
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Okada Sanae
Department Of Applied Biology And Chemistry Tokyo University Of Agriculture
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NISHIYAMA YOSHITAKA
Department of Food Science and Technology, Tokyo University of Agriculture
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TAKEUCHI Akiko
Department of Nutritional Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
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Takeuchi Akiko
Department Of Biological Science Faculty Of Science Nara Women's University
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Takeuchi Akiko
Department Of Nutritional Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Shimizu Ibuka
Department Of Nutritional Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Arai Soichi
Dep. Of Nutritional Sci. Fac. Of Applied Bioscience Tokyo Univ. Of Agriculture
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Arai Souichi
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Mura K
Dep. Of Nutritional Sci. Fac. Of Applied Bioscience Tokyo Univ. Of Agriculture
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Mura Kiyoshi
Department Of Nutritional Science Tokyo University Of Agriculture
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Yoshitaka Nishiyama
Department Of Nutritional Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Nishiyama Yoshitaka
Department Of Food Science And Technology Tokyo University Of Agriculture
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SHIMIZU-IBUKA Akiko
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The U
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Arai Soichi
Food Safety And Reliability Project Kanagawa Academy Of Science And Technology
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Arai Soichi
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Nishiyama Yoshitaka
Department Of Bioscience Tokyo University Of Agriculture
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Shimizu Ibuka
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Mura Kiyoshi
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Nishiyama Yoshitaka
Department Of Nutritional Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Nashiyama Yoshitaka
Department of Nutritional Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
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ARAI Soichi
Department of Agricultural Chemicatry, The University of Tokyo
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