Comparison of o-Phthalaldehyde Modification of α-Amylases from Porcine Pancreas and Bacillus subtilis with Taka-amylase A
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概要
- 論文の詳細を見る
A fluorescent reagent, o-phthalaldehyde (OPA), competitively inhibited porcine pancreatic α-amylase (PPA) with K_i values of 0.7-0.9mM, while α-amylase from Bacillus subtilis (BS) was uncompetitively inhibited, with K_i values of 5.8-7.6mM. In both cases, OPA gave a time-dependent irreversible inactivation, where the amylase activity was lost faster than the maltosidase activity. Zymograms of the course of OPA modification showed that PPA was converted into at least six, faster moving components and BS gave two components. The OPA modification was retarded by the addition of the substrate analog, cyclodextrins, and the OPA modified enzymes decreased in affinity for the substrate soluble starch. Stoichiometric measurement showed that both PPA and BS was inactivated by the incorporation of 1 mol of OPA per mol of enzyme. The role of OPA modification of α-amylases was discussed in relation to the regulation of catalytic activity of enzymes.
- 社団法人日本農芸化学会の論文
- 1995-05-23
著者
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KOBAYASHI Mikihiko
National Food Research Institute
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CHIBA Yogo
National Food Research Institute
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Ueyama Hiromasa
National Food Research Institute
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