Purification and Properties of Cellulases from Pellicularia filamentosa : Studies on the Re-utilization of Cellulosic Resources(I)
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概要
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Five cellulase[EC 3.2.1.4] components, tentatively named I-A-1 to I-A-5,were fractionated by column chromatography from a lyophilized crude cellulase preparation derived from the culture filtrate of a fungus, Pellicularia filamentosa. The components I-A-4 and I-A-5 were inactive toward soluble starch, p-nitrophenyl a-D-glucopyranoside, acrylamide, and casein, and showed a single band on disc electrophoresis. The semilogarithmic plots of their heat inactivation gave a straight line at every temperature tested.These two components seemed to be considerably pouified. The molecular weights of the five components were estimated to be about 46,000,68,000,50,000,46,000,and 26,000 by sodium dodecyl sulfate-polyacrylamide gel electophoresis. The optimum temperature was about 55℃. The potimum pH values for carboxymethyl cellulose and microcrystaline cellulose degradation respectively were 6.5 and 5.0 in both I-A-4 and I-A-5. These of I-A-1,I-A-2,and I-A-3 were 6.0,7.5 and 6.5,repectively, regardless of the substrate. Heat stability and pH stanility were also investigated. The hydrolysis of carboxymethyl cellulose seemed to be more random with I-A-5 than with I-A-4,and the ratio of specific activity toward microcrystalline cellulose to that toward carboxy-methyl cellulose of I-A-4 was about five times that of I-A-5.
- 公益社団法人日本生物工学会の論文
- 1977-04-25
著者
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MATSUNO RYUICHI
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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KAMIKUBO TADASHI
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Taniguchi M
Fac. Engineering Niigata Jpn
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Taniguchi M
Department Of Material Science And Technology Faculty Of Engineering
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Tanaka Mitsuo
Department Of Biochemistry And Molecular Biology Nihon University School Of Dentistry At Matsudo
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TAKENAWA SEISHI
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University,
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Matsuno Ryuichi
Deparment Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Tanaka Mitsuo
Department Biochemistry Faculty Of Science Okayama University Of Science
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Takenawa Seishi
(present Address)central Institute Fujisawa Yakuhin Kogyo Co. Ltd.
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Kamikubo Tadashi
Deparment Of Food Science And Technology Faculty Of Agriculture Kyoto University
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