Characterization of γ-Glutamyl Hydrolase Produced by Bacillus sp. Isolated from Thai Thua-nao
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概要
- 論文の詳細を見る
γ-Glutamyl hydrolase with a molecular mass of 28 kDa was purified from the culture broth of Bacillus sp. isolated from Thai Thua-nao, a natto-like fermented soybean food. The purified enzyme hydrolyzed chemically synthesized oligo-γ-L-glutamates but not oligo-γ-D-glutamates and degraded γ-polyglutamic acid to a hydrolyzed product of only about 20 kDa (with D- and L-glutamic acid in a ratio of 70:30), suggesting that the enzyme is a γ-glutamyl hydrolase that cleaves the γ-glutamyl linkage between L- and L-glutamic acid of γ-polyglutamic acid.
- 社団法人 日本農芸化学会の論文
- 2006-11-23
著者
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Tanimoto Hiroyuki
Processed Food Development And Technology Center Food Products Company Ajinomoto Co. Inc.
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CHUNHACHART Orawan
Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University
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TAHARA Yasutaka
Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University
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ITOH Takenori
Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University
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SUKCHOTIRATANA Morakot
Department of Biology, Faculty of Science, Chiang Mai University
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Itoh Takenori
Department Of Applied Biological Chemistry Faculty Of Agriculture Shizuoka University
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Tahara Yasutaka
Department Of Applied Biological Chemistry Faculty Of Aglriculture
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Chunhachart Orawan
Department Of Applied Biological Chemistry Faculty Of Agriculture Shizuoka University
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Sukchotiratana Morakot
Department Of Biology Faculty Of Science Chiang Mai University
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Tahara Yasutaka
Dep. Of Applied Biological Chemistry Fac. Of Agriculture Shizuoka Univ.
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