Purification and Characterization of Isoamyl Alcohol Oxidase ("Mureka"-Forming Enzyme)
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概要
- 論文の詳細を見る
Isoamyl alcohol oxidase (IAAOD) was purified to apparent homogeneity on SDS-PAGE from ultrafiltration (UF) concentrated sake. IAAOD was a glycoprotein, a monomeric protein with an apparent molecular mass of 73 and 87 kDa, by SDS-PAGE and gel filtration on HPLC, respectively. IAAOD showed high substrate specificity toward C_5 branched-chain alkyl alcohol (isoamyl alcohol), and no activity toward shorter (C_1-C_4) or longer (C_7-C_10) alkyl alcohols tested. IAAOD was stable between pH 3.0-6.0 at 25℃. The optimum pH was 4.5 at 35℃. Heavy metalions, p-chloromercuribenzoate (PCMB), hydrazine, and hydroxylamine strongly inhibited the enzyme activity, and an anti-oxidant like L-ascorbate did also. Isovaleraldehyde was produced markedly in pasteurized sake by adding purified IAAOD, therefore, we concluded that it was the enzyme that causes formation of mureka, an off-flavor of sake, the main component of which is isovaler-aldehyde.
- 社団法人日本農芸化学会の論文
- 1999-07-23
著者
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Nishimura Akira
Research And Development Department Hakutsuru Sake Brewing Co. Ltd.
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YAMASHITA NOBUO
Research and Development Department, Hakutsuru Sake Brewing Co., Ltd.
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MOTOYOSHI TORU
Research & Development Department, Hakutsuru Sake Brewing Co.Ltd.
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Motoyoshi Toru
Research And Development Department Hakutsuru Sake Brewing Co.ltd.
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Yamashita Nobuo
Research And Development Department Hakutsuru Sake Brewing Co. Ltd.
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Nishimura A
Research And Development Department Hakutsuru Sake Brewing Co. Ltd.
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Yamashita Nobuo
Research & Development Department Hakutsuru Sake Brewing Co. Ltd.
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Nishimura Akira
Research & Development Department Hakutsuru Sake Brewing Co. Ltd
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Yamashita Nobuo
Research & Development Department Hakutsuru Sake Brewing Co. Ltd
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