N-Terminal Sequence of Amino Acids and Some Properties of an Acid-stable α-Amylase from Citric Acid-Koji (Aspergillus usamii var.)

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概要

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• An acid-stable α-amylase (AA) was purified from an acidic extract of citric acid-koji (A. usamii var.). The N-terminal sequence of the first 20 amino acids of the enzyme was identical with that of AA from A. niger, but the two enzymes differed in molecular weight. HPLC analysis for identifying the anomers of products indicated that the AA hydrolyzed maltopentaose (G5) at the third glycoside bond predominantly, which differed from Taka-amylase A and the neutral α-amylase (NA) from the citric acid-koji.

• 社団法人日本農芸化学会の論文
• 1996-01-23

著者

• KITAHARA Kanefumi

  Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University

• SUGANUMA Toshihiko

  Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University

• Kitahara K

  Kagoshima Univ. Kagoshima Jpn

• Kitahara Kanefumi

  Department Of Biochemical Science And Technology Faculty Of Agriculture Kagoshima University

• Suganuma T

  Kagoshima Univ. Kagoshima Jpn

• Suganuma Toshihiko

  Department Of Biochemical Science And Technology Faculty Of Agriculture Kagoshima University

• Nagahama T

  Department Of Biochemical Science And Technology Faculty Of Agriculture Kagoshima University

• TAHARA Norihito

  Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University

• NAGAHAMA Tomonori

  Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University

• INUZUKA Koji

  Kyushu Kako Co.

• Tahara Norihito

  Department Of Biochemical Science And Technology Faculty Of Agriculture Kagoshima University

• NAGAHAMA Tomonori

  Department of Agricultural Chemistry, Faculty of Agriculture, Kagoshima University

• SUGANUMA Toshihiko

  Department of Agricultural Chemistry, Faculty of Agriculture, Kagoshima University

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• Occurrence of Acid-phosphatase Inhibitors in Soybeans
• Some Distinguishable Properties between Acid-Stable and Neutral Types of α-Amylases from Acid-Producing Koji
• Characterization of Molecular Structure of Starch Granules in Suspension-cultured Cells from Ipomoea cordatotriloba Denn.
• Degradation of Cell Wall Materials from Sweetpotato, Cassava, and Potato by a Bacterial Protopectinase and Terminal Sugar Analysis of the Resulting solubilized Products
• N-Terminal Sequence of Amino Acids and Some Properties of an Acid-stable α-Amylase from Citric Acid-Koji (Aspergillus usamii var.)
• Distinguishable Action between Acid-stable and Neutral α-Amylases from Shochu Koji (Aspergillus kawachii)
• Starch Properties of Transgenic Sweetpotato Plants Modified by RNA Interference of the Starch Synthase II Gene
• Measurement of Surface Topography Using SEM with Two Secondary Electron Detectors
• Cassava Root Phosphorylase Contains Pyridoxal 5-Phosphate Which the Leaf Enzyme Does Not

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