Bacterial Alginate Lyase : Properties of the Enzyme Formed in a Mixed Culture of Bacteria Isolated from Soil
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概要
- 論文の詳細を見る
Two kinds of alginate lyase (E1 and E2) were formed in a mixed culture of bacteria in species of Flavobacterium, Alcaligenes and Bacillus. E1 and a molecular weight of 55,000 and consisted of two subunits with molecular weights of 35,000 and 20,000. E2 and a molecula weight of 88,000 and was split into two subunits with molecular weights of 50,000 and 38,000. E1 and E2 showed almost the same properties and hydrolyzed sodium-, potassium- and propyrene-alginates most efficiently at pH 8.0 and 40℃.
- 社団法人日本生物工学会の論文
- 1990-09-25
著者
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MURATA KOUSAKU
Research Institute for Food Science, Kyoto University
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KIMURA AKIRA
Research Institute for Food Science, Kyoto University
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Kimura Akira
Research Institute For Food Science Kyoto University
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Okayama Kenichi
Otsuka Chemical Co. Ltd. Division Of Food And Beverage Research
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Murata Kousaku
Research Institute For Food Science Kyoto Univeristy
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Kimura A
Research Institute For Food Science Kyoto University
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YONEMOTO YOSHIMASA
Otsuka Chemical Co. Ltd., Division of Food & Beverage Research
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Matsushita Kazunobu
Derartment Of Blological Chemistry Faculty Of Agriculture Yamaguchi University
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Kaneko Y
Department Of Biotechnology Graduate School Of Engineering Osaka University
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KANEKO YOSHITSUGU
Otsuka Chemical Co., Ltd., Division of Food Beverage Research
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Yonemoto Yoshimasa
Food & Beverage Division Otsuka Chemical Co.
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Kimura Akira
Research Center for Solar Energy Chemistry, Osaka University, 1-3 Machikaneyama, Toyonaka, Osaka 560-8531, Japan
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