Production of Two Types of Phytase from Aspergillus oryzae during Industrial Koji Making
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概要
- 論文の詳細を見る
In our previous study, it was determined that phytase produced by Aspergillus oryzae plays an important role in supplying phosphate to yeast in the process of making sake. During koji making, two types of phytase (Phy-I and Phy-II) are produced. The purified phytases have high thermal and pH stability, in comparison to phytase purified from a submerged culture (ACP-II). In the present study, Phy-I and Phy-II retained their activities for 45 h. The NH_2-terminaI sequence of Phy-I, which is eight amino acids in length, was identical to that of ACP-II, but the molecular weights of these two forms, as estimated by SDS-PAGE, were quite different from each other (Phy-I, 120 kDa; ACP-II, 58kDa). From the NH_2-terminaI amino acid sequence analysis of the predominant phytase (Phy-II), a molecular weight of 116 kDa was expected to reflect a new type of phytase produced only in koji culture. The substrate specificity of Phy-II was sufficiently broad that it hydrolyzed not only phytic acid and p-nitro phenyl phosphate, but also glucose 6-phosphate and glycerol 1-phosphate. In the process of making koji, Phy-I was produced at an early stage, followed by Phy-II; with both phytases being thought to function to hydrolyze phytic acid cooperatively.
- 社団法人日本生物工学会の論文
- 2003-05-25
著者
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ONO Kazuhisa
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Uni
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Ono Kazuhisa
Dep. Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Univ.
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Ono Kazuhisa
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Fukuda H
Division Of Molecular Science Graduate School Of Science And Technology Kobe University
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Fukuda Hideki
Organization Of Advanced Science And Technology Kobe University
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Fukuda H
Kobe Univ. Kobe
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Fukuda Hideki
Department Of Molecular Science And Material Engineering Graduate School Of Science And Technology K
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Fukuda H
Kobe University
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Shigeta S
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive
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Shigeta Seiko
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Fukuda H
Kobe Univ. Kobe Jpn
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Fukuda Hisashi
National Research Institute of Brewing
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Fukuda Hideo
Dept. Appl. Microbial Technology Kumamoto Institute Of Technology
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FUJITA JIN
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Uni
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YAMANE YU-ICHI
Suishin Yamane Honten Co., Ltd.
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KIZAKI YASUZO
National Research Institute of Brewing
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WAKABAYASHI SABURO
National Research Institute of Brewing
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Kizaki Y
National Research Institute Of Brewing
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Yamane Yuichi
Suishin-yamane Honten Co. Ltd.
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Fujita Jin
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive
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Yamane Y
Suishin Yamane Honten Co. Ltd.
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Yamane Yu-ichi
Suishin Yamane Honten Co. Ltd.
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Ono Kazuhisa
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive
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Yamane Yuichi
Suishin Yamane Honten Co., Ltd.
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