Milk-xanthineoxidase に関する研究

概要

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(1). It has been demonstrated that xanthine oxidase is isolated from cream of winter milk, and a manometric oxygen consumption method and colorimetric method are very suitable procedure for the determination of xanthine oxidase in milk. (2). It has been realized that the optimum pH, temperature, and the MICHAELIS constant of milk xanthine oxidase are pH 7.5,35°, and 0.6×(10)^<-5>M, respectively, and it is stable for various pH and temperatur. (3). It has been investigated that such numerous diverse substances as (i) CuSO_4,HgSO_4,ZnSO_4,CaSO_4,AgNO_3,Cystine, CH_2ICOOH, [chemical formula], indophenol, K_3Fe(CH)_6 (ii) KCN, KCNS, NaN_3,(iii) cysteine, Na_2S_2O_3,Na_2S_2O_4,ascorbic acid, flavin mononucleotide (iv) phenol, hydroquinone, catechol, resorcine phloroglucine, pyrogallol, protocatechuic acid, gallic acid etc. can act as inhibitors and activators of milk xanthine oxidase in vitro. (4). The inactivated milk xanthine oxidase which is inhibited by inhibitors, such as HgCl_2,CuSO_4,AgNO_3,[chemical formula], CH_2ICOOH, and cystine, has recovered its activity by addition of cysteine and mechanism of its activation has been investigated. (5). It has been demonstrated that milk xanthineoxidase is thiol emzyme which contains sluggish SH-radical.
京都府立大学の論文
1955-09-01