The Effect of Magnesium Ion on Yeast UDP-N-acetylglucosamine Pyrophosphorylase and Its Activation by Dithiothreitol
スポンサーリンク
概要
- 論文の詳細を見る
The enzyme activity of UDP-N-acetylglucosamine pyrophosphorylase of baker's yeast was found to be maximum at a concentration ratio of [Mg^<2+>]/[PPi]between 1/10 and 1/20. The enzyme required a greater excess of inorganic pyrophosphate(PPi)over Mg^<2+> for the maximum velocity in comparison with other sugar nucleotide pyrophosphorylases. The addition of dithiothreitol resulted in a high reactivation of the inactivated enzyme even when the enzyme was completely inactivated by HgCl_2.
- 社団法人日本生物工学会の論文
- 1978-04-25
著者
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YAMAMOTO Kenji
Department of Medical Ecology and Informatics, Research Institute, International Medical Center of J
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TOCHIKURA TATSUROKURO
Department of Food Science and Technology, Kyoto University
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KAWAI Hiroyasu
Department of Food Science and Nutrition, Nara Women's University
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MORIGUCHI Mitsuaki
Department of Applied Chemistry, Faculty of Engineering, Oita University
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Tochikura Tatsurokuro
Department Of Agricultural Chemistry Kyoto University
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Moriguchi Mitsuaki
Department Of Applied Chemistry Faculty Of Engineering Oita University
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Moriguchi Mitsuaki
Department Of Food Science And Technology Kyoto University
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Kawai Hiroyasu
Department Of Food Science And Nutrition Nara Women's University
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Tochikura Tatsurokuro
Department Of Food Science Technology Kyoto University
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Yamamoto Kenji
Department Of Cardiovascular Surgery Kanagawa Cardiovascular And Respiratory Center
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Yamamoto Kenji
Department Of Food Science And Technology Kyoto University
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