Formation of γ-Glutamylglycylglycine by Extracellular Glutaminase of Aspergillus oryzae
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概要
- 論文の詳細を見る
γ-Glutamylglycylglycine (γ-GluGlyGly) was formed through the γ-glutamyltranspeptidase (GGT) reaction catalyzed by glutaminase in a water extract of wheat bran koji obtained with Aspergillus oryzae Ma-27-IM. The yield of γ-GluGlyGly was about 18% from L-glutamine in a reaction mixture containing 50 mM L-glutamine, 50 mM glycylglycine, and the extract (0.1 unit ml as GGT activity) in a 100 mM Tris-HCl buffer solution (pH 7.2), which was incubated for 7 h at 30℃. The γ-GluGlyGly formed was purified by ion exchange chromatographies, and the identified by chemical and enzymatic methods as well as by infrared and PMR spectroscopic analyses.
- 社団法人日本生物工学会の論文
- 1988-06-25
著者
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TOMITA Kenji
Department of Psychiatry, Imaise Branch, Ichinomiya City Hospital
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YANO Toshihiro
Department of Material Science, Graduate School of Science, Osaka City University
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KUMAGAI HIDEHIKO
Department of Food Science and Technology, Kyoto University
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TOCHIKURA TATSUROKURO
Department of Food Science and Technology, Kyoto University
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Tomita K
Kyowa Hakko Kogyo Co. Ltd. Yamaguchi Jpn
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Kumagai Hidehiko
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Kumagai Hidehiko
Faculty Of Agriculture Kyoto University
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Yokoyama Tatsuo
Institute For Fermentation Osaka
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Tochikura Tatsurokuro
Faculty Of Home Economics Kobe Women's University
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Tochikura Tatsurokuro
Department Of Agricultural Chemistry Kyoto University
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Tomita Kenji
Department Of Biotechnology Faculty Of Engineering Okayama University
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Yano T
Department Of Food Science Ishikawa Agricultural College
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Tachiki Takashi
Department Of Chemistry Ritsumeikan University
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Yano Toshihiro
Department Of Food Science Ishikawa Agricultural College
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Kumagai H
Department Of Agricultural Chemistry The University Of Tokyo
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Tachiki Takashi
Faculty Of Home Economics Kobe Women's University
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Tachiki Tkashi
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Yano T
Research Laboratory Of Higashimaru Shoyu Co. Ltd.
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Tomita Kenji
Department Of Biotechnology And Life Science Tokyo University Of Agriculture And Technology
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KUMAGAI Hidehiko
Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University
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YANO Toshihiro
Department of Food Science and Technology, Kyoto University
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