Purification and Properties of γ-Glutamyltranspeptidase from Penicillium roqueforti IFO 4622

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概要

• 論文の詳細を見る

• γ-Glutamyltranspeptidase (GGT) was purified from a solid culture of Penicillium roqueforti IFO 4622 to electrophoretic homogeneity. It has a molecular weight of 120,000 and consists of two different subunits with molecular weights of 55,000 and 66,000. The GGT showed eleven times higher transpeeptidation activity than the hydrolytic activity. The optimum pH region was 8.0 to 9.0 for both transpeptidation and hydrolysis reactions. In the transpeptidation reaction, various amino compounds were found to act as γ-glutamyl acceptors when L-γ-glutamyl-ρ-nitoroanilide was used as the γ-glutamyl donor. The enzyme was less peat stable but much more tolelant to the inhibition by NaCl than Aspergillus orizae GGT.

• 社団法人日本生物工学会の論文
• 1990-08-25

著者

• TOMITA Kenji

  Department of Psychiatry, Imaise Branch, Ichinomiya City Hospital

• YANO Toshihiro

  Department of Material Science, Graduate School of Science, Osaka City University

• TSUCHIDA TAKAMASA

  Department of Medical Bioengineering and Sports Medicine, Hokkaido University School of Medicine

• KUMAGAI HIDEHIKO

  Department of Food Science and Technology, Kyoto University

• TOCHIKURA TATSUROKURO

  Department of Food Science and Technology, Kyoto University

• Tomita K

  Kyowa Hakko Kogyo Co. Ltd. Yamaguchi Jpn

• Kumagai Hidehiko

  Department Of Food Science And Technology Faculty Of Agriculture Kyoto University

• Kumagai Hidehiko

  Faculty Of Agriculture Kyoto University

• Kumagai H

  Research Institute For Bioresources And Biotechnology Ishikawa Prefectural University

• Yokoyama Tatsuo

  Institute For Fermentation Osaka

• Tsuchida Takamasa

  Department Of Food Science And Technology Faculty Of Agriculture Kyoto University

• Tochikura Tatsurokuro

  Faculty Of Home Economics Kobe Women's University

• Tochikura Tatsurokuro

  Department Of Food Science And Technology Kyoto Unicersity

• Tochikura Tatsurokuro

  Department Of Agricultural Chemistry Kyoto University

• Tomita Kenji

  Department Of Biotechnology Faculty Of Engineering Okayama University

• Yano T

  Department Of Food Science Ishikawa Agricultural College

• Tachiki Takashi

  Department Of Chemistry Ritsumeikan University

• Yano Toshihiro

  Department Of Food Science Ishikawa Agricultural College

• Kumagai H

  Department Of Agricultural Chemistry The University Of Tokyo

• Tachiki T

  Department Of Food Science And Technology Faculty Of Agriculture Kyoto University

• Tachiki Takashi

  Faculty Of Home Economics Kobe Women's University

• Tachiki Tkashi

  Department Of Food Science And Technology Faculty Of Agriculture Kyoto University

• Yano T

  Research Laboratory Of Higashimaru Shoyu Co. Ltd.

• Tomita Kenji

  Department Of Biotechnology And Life Science Tokyo University Of Agriculture And Technology

• KUMAGAI Hidehiko

  Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University

• YANO Toshihiro

  Department of Food Science and Technology, Kyoto University

• YANO Toshihiro

  Department of Applied Chemistry, Nagoya Institute of Technology

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