Purification and Characterization of Six Kiwifruit Proteases Isolated with Two Ion-exchange Resins, Toyopearl-SuperQ and Bakerbond WP-PEI
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概要
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Kiwifruit (Actinidia chinensis) contains a cysteine protease, actinidin, and it was suggested to contain two components, A1 and A2. However, the separation of two components was not shown, and the comparison of the two components has not been thoroughly done. We have now shown that actinidin can be separated into six proteases, named KP1, KP2, KP3, KP4, KP5, and KP6, by improved polyacrylamide gel electrophoresis at pH 4.0. Each kiwifruit protease was purified with two ion-exchange resins, Toyopearl-SuperQ and Bakerbond WP-PEI. Before the purification of kiwifruit proteases, excess p-chloromercuribenzoate was added to crude kiwifruit protease to prevent the autodigestion. Each kiwifruit protease had a molecular mass of 23,500 and the same amino terminal sequences from the first to the thirteenth. They had different pI's. These six kiwifruit proteases were divided into two groups by the effects of DTT and Zn^<2+> on the activity. These results indicated that the six components must be A1, A2, and four previously unknown proteases. Thus we have separated the kiwifruit proteases which were thought to be two, into six components.
- 社団法人日本農芸化学会の論文
- 1996-12-23
著者
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Sato Kenji
Department of Anatomy and Physiological Science, Graduate School of Health Care Sciences, Tokyo Medi
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Sato Kenji
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University
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Ohtsuki K
Kitasato Univ. Sagamihara Jpn
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Sugiyama S
Department Of Nutrition And Human Science Hiroshima Bunkyo Women's University
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Sugiyama Sumi
Laboratory Of Nutrition And Food Science Hagoromo-gakuen College
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OHTSUKI kozo
Department of Food Science and Nutrition, Kyoto Prefectural University
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SUGIYAMA Sumi
Department of Nutrition and Human Science, Hiroshima Bunkyo Women's University
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KAWABATA Makoto
Department of Food Sciences and Nutritional Health, Kyoto Prefectural University
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Sato K
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University
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Kubota S
Division Of Human Health And Medical Science Graduate School Of Kuroshio Science Kochi University
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Ohtsuki Kozo
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University
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Ohtsuki Kozo
Department Of Food Science And Nutrition Kyoto Prefectural University
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Kawabata M
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University
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Kawabata Makoto
Department Of Applied Chemistry And Chemical Engineering Faculty Of Engineering Kagoshima University
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Sato Kenji
Department Of Anatomy And Physiological Science Graduate School Of Health Care Sciences Tokyo Medica
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SUGIYAMA Sumi
Department of Food Sciences and Nutritional Health
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SUGIYAMA Sumi
Department of Food and Nutrition, Hiroshima Women's University
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