Properties of Ascorbate Oxidase Produced by Acremonium sp. HI-25
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概要
- 論文の詳細を見る
The presence of copper and carbohydrate was demonstrated in an acidic ascorbate oxidase purified from Acremonium sp. HI-25. The enzyme was inhibited by cyanide, azide, and sulfide. The reaction product from L-ascorbic acid was identified to be dehydro-L-ascorbic acid. This enzyme did not oxidize other electron donors than ascorbate derivatives. Stoichiometric investigations on the oxidation reaction found that this enzyme belongs to the EC 1. 10. 3. 3 group, using molecular oxygen as an electron acceptor. The K_m for L-ascorbic acid was estimated to be 0.29 mM. The activation energy for inactivation of A cremonium ascorbate oxidase, 129kcal/mol, was four and three times higher than those of ascorbate oxidases from cucumber and pumpkin, respectively.
- 社団法人日本農芸化学会の論文
- 1995-06-23
著者
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Hirota Akira
School Of Food And Nutritional Sciences Univ. Of Shizuoka
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Murao Sawao
Department of Agricultural Chemistry, College of Agriculture, University of Osaka Prefecture
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Murao S
Department Of Applied Biology Faculty Of Textile Science Kyoto Institute Of Technology
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Murao S
Department Of Applied Biological Chemistry College Of Agriculture University Of Osaka Prefecture
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Morikawa Shin-ya
School Of Pharmaceutical Sciences Nagasaki University
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SHIN Takashi
Department of Applied Microbial Technology, The Kumamoto Institute of Technology
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Murao S
Sojo Univ. Kumamoto Jpn
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Murao Sawao
Department Of Agricultural Chemistry College Of Agriculture University Of Osaka Prefecture
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Shin T
Department Of Applied Microbial Technology The Kumamoto Institute Of Technology
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Shin Takashi
Department Of Applied Microbial Technology Kumamoto Institute Of Technology
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Iwamoto Hisao
Laboratory Of Food And Biomolecular Science Graduate School Of Agricultural Science Tohoku Universit
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Hiromi Keitaro
Department Of Food Science And Technology Faculty Of Engineering Fukuyama University
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Hirayama K
Univ. Tokyo Tokyo Jpn
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ITOH Homare
Department of Applied Microbial Technology. The Kumamoto Institute of Technology
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Iwamoto H
Laboratory Of Food And Biomolecular Science Graduate School Of Agricultural Science Tohoku Universit
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Hirayama Kazuo
Department of Applied Microbial Technology, The Kumamoto Institute of Technology
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Takenisi Shigeyuki
Osaka Municipal Technical Research Institute
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MURAO SAWAO
Department of Applied Microbial Technology, Kumamoto Institute of Technology
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SHIN Takashi
Department of Agricultural Chemistry, College of Agriculture, University of Osaka Prefecture
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