Purification and Properties of Cellulases from Eupencillium javanicum : Studies on the Re-utilization of Cellulosic Resources(VII)
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概要
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Five cellulases[EC3.2.1.4], A-4-E, B-1-E, B-4-E, B-5-E and B-7-E, were fractionated by column chromatography and polyacrylamide gel disc electrophoresis from a crude cellulase preparation derived from the culture filtrate of a fungus, Eupenicillium javanicum.Each cellulase showed a single band on disc electrophoresis. The molecular weights of the five cellulases were estimated to be about 21,000,65,000,47,000,41,000 and 30,000 by sodium dodecylsulfate-polyacrylamide gel electrophoresis. The optimum temperature was about 55℃, and the optimum pH values for carboxymethyl cellulose and crystalline cellulose degradations were 5.0 and 5.5,respectively, in all cellulases. The cellulase A-4-E was less stable to heat treatment than the other coimponents. All cellulases were stable for 24 hr at 3℃ and for 2 hr at 40℃ in the ranges of pH 4-7 and 4-6,respectively. The combinations of cellulases B-4-E and B-5-E and cellulases B-5-E and B-1-E showed strong synergistic action in the solubilization of crystaline cellulose, whereas the combinations of cellulases B-4-E and B-1-E, B-1-E, A-4-E and B-5-E, and A-4-E and B-1-E, showed virtually no synergistic action. The combination of all cellulases showed the strongest synergistic action.
- 公益社団法人日本生物工学会の論文
- 1981-06-25
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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Taniguchi Masayuki
Department Of Materials Science And Technology Niigata University
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Tanaka Mitsuo
Department Of Biochemistry And Molecular Biology Nihon University School Of Dentistry At Matsudo
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TANIGUCHI MIYAYUKI
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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Kamikubo Tadashi
Deparment Of Food Science And Technology Faculty Of Agriculture Kyoto University
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