甘藷カロチンの安定度に關する研究 (第2報) : 甘藷のカロチン破壊酵素に就て

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In the previous paper, we have recognized the existence of carotene-destroying enzyme system in sweet potato of the Hayato variety. In this investigation, it is found that the above mentioned enzyme is different from lipoxidase.The optimum pH for the enzyme action was 5.5-6.0 and the optimum temperature was 25-30℃ at pH 5.6 for 24 hours.Its activity was decreased after 30 hours at pH 5.6 and 26℃ and mostly destroyed by heating at 80℃ for 5 minutes.The enzyme action was almost perfectly inhibited at the concentration of 1/1000N KCN.Moreover, the effect of the enzyme solution from sweet potatoes and from soy-bean on carotene was examined. And the ratio of carotene destroyed at 27.5℃ for 26 hours was found to be 3.5-17% in the former and 28% in the latter.Further, we have demonstrated that a part of the destructive action on carotene is due to peroxidase and oxidase, and yet it is reasonable to consider that the action is due to the co-operation either of peroxidase and oxidase or of one of these enzymes and an unknown enzyme.
公益社団法人日本生物工学会の論文
1951-08-15