Improvement of the Thermostability of Pyruvate Decarboxylase by Modification with an Amylose Derivative

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概要

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• Pyruvate decarboxylase from brewer's yeast was modified with the N-hydroxysuccinimide ester of an amylose glycylglycine adduct and some properties of the resulting conjugate were studied with regard to thermostability. By this conjugation the optimum temperature of the activity of pyruvate decarboxylase shifted from 35℃ to 40℃. The conjugate showed a greater resistance than the enzyme to inactivating by heat treatment. It is suggested that AG-ONSu can be advantageously used for stabilization of the thermolabile enzyme.

• 社団法人日本農芸化学会の論文
• 1995-08-23

著者

• Ohba Hideki

  Laboratory Of Biochemistry And Laboratory Of Protein Chemistry And Engineering Faculty Of Agricultur

• YAMASAKI Nobuyuki

  Laboratory of Biochemistry, Faculty of Agriculture, Kyushu University

• OHBA Hideki

  Kyushu National Industrial Research Institute

• YASUDA Seiji

  Kyushu National Industrial Research Institute

• Yasuda S

  Kyushu National Industrial Research Institute

• Yamasaki Nobuyuki

  Laboratory Of Biochemistry Faculty Of Agriculture Graduate School Kyushu University

• Yamasaki Nobuyuki

  Laboratory Of Biochemistry And Laboratory Of Protein Chemistry And Engineering Faculty Of Agricultur

• Yamasaki N

  Laboratory Of Biochemistry Faculty Of Agriculture Graduate School Kyushu University

• Hirosue Hideharu

  Kyushu National Industrial Research Institute

• Ohba H

  Kyushu National Industrial Res. Inst. Saga Jpn

• Yasuda Syouhei

  Graduate School Of Science And Engineering Waseda University

• Yasuda Shoji

  Laboratory Of Protein Chemistry And Engineering Graduate School Of Genetic Resources Technology Kyus

• Hirosue H

  Kyushu National Industrial Res. Inst. Tosu‐shi

• Yamasaki Nobuyuki

  Laboratory Of Biochemistry Department Of Bioscience And Biotechnology Graduate School Faculty Of Agr

• Yamasaki Nobuyuki

  Laboratory Of Agricultural Process Engineering Faculty Of Agriculture Kyushu University

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