Purification and Properties of Aminopeptidase from Flavobacterium sp.

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概要

• 論文の詳細を見る

• An aminopeptidaase of Flavobacterium sp. K172 was purified to homogeneity and its physicochemical and enzymatic characteristics were studied. The molecular weight of the enzyme was determined to be 80,000 by Sephadex G-200 column chromatography and that of its subunit was estimated at 43,000 by sodium dodecyl sulfate polyacrylamide gel electrophoresis.This aminopeptidase was a zinc-enzyme in which Zn^<2+> could be replaced by Co^<2+>.The enzyme was inhibited by 2.2μM ethylenediaminetetraacetate, and 0.15 mM o-phenanthroline, and the enzyme inactivated by o-phenanthroline was reactivated by the addition of either zinc chloride or cobaltous chloride.The enzyme hydrolyzed a variety of peptides with free amino termini. A strong substrate specificity for the amino terminal amino acid of the peptides was not observed.In the hydrolysis of oligopeptides, the dipeptide was hydrolyzed more slowly than other oligopeptides.

• 社団法人日本生物工学会の論文
• 1983-04-25

著者

• Kinoshita Shinichi

  Department of Medicine, Division of Diabetes, Metabolism, and Endocrinology, Kobe University Graduat

• Kinoshita Shinichi

  Department Of Fermentation Technology Faculty Of Engineering Osaka University

• Okada Hirosuke

  Department Of Fermentation Technology Faculty Of Engineering Osaka University

• Okada Hirosuke

  Deparment Of Fermentation Technology Osaka University

• Nakamura Shunichi

  Department Of Fermentation Technology Faculty Of Engineering Osaka University

• TAKIMOTO AKIO

  Department of Fermentation Technology, Faculty of Engineering, Osaka University

• Takimoto Akio

  Department Of Applied Physics Faculty Of Engineering The University Of Tokyo:central Research Labora

• Takimoto Akio

  Department Of Fermentation Technology Faculty Of Engineering Osaka University

• Nakamura Shunichi

  Department Of Civil Engineering Tokai University

• Kinoshita Shinichi

  Department Of Chemical Process Engineering Faculty Of Engineering Hokkaido University

• KINOSHITA SHINICHI

  Department of Fermentation Technology, Faculty of Engineering, Osaka University

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