しょうゆ防黴剤に関する研究 : (第10報) Aspergillus sojaeの産生するパラオキシ安息香酸ブチル分解酵素の諸性質について

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In previous reports, the authors reported that n-butyl p-hydroxybenzoate was hydrolyzed by n-butyl p-hydroxybenzoate esterase (P.O.B.B.-esterase) in soy sauce, which was mainly produced by Aspergill in process of making Koji.In this report, some properties of partially purified P.O.B.B.-esterase produced by Asp. sojae were studied.1. Purification of P.O.B.B.-esterase from wheat bran koji of Asp. sojae was carried out by an acrinol treatment, gelfiltracion on Sephadex G-25m G-200 and chromatography on CM-Sephadex C-50 column etc. The enzyme was purified until about 17-fold with a yield of about 16 % on the basis activity per protein weight throughout all these procedures.2. The optimum pH and the optimum temperature of this enzye were 6.1 abd 50℃ respectively. This enzyme was stable at a pH between 3.0 and 1.05,at 10℃ for 24 hrs, but it was completely inactivated by heating it at 70℃ for 15 min. 3. In the effects of the additives on the enzymatic system, it was observed that the enzymatic activity was strongly inhibited by additions of Hg^<2+> and sodium laurylsulfate, whereas it was slightly enhanced by Co^<2+>.4. This enzyme hydrolyzed not only n-butyl but also ethyl, n-propyl, iso-propyl, isobutyl and sec-butyl ρ-hydroxybenzoate. Michaelis' constant for iso-propyl hydroxybenzoate was 1.23×10^<-4>M.Besides the above esterase activity, a weak proteolytic activity was recognized in this preparation. But frtom the reactions to the heat treatment and some inhibitors, the authors considered that the esterase had no proteolytic activity. Also, any lipase activity was not found in the preparation.
社団法人日本生物工学会の論文
1969-10-25

しょうゆ防黴剤に関する研究 : (第10報) Aspergillus sojaeの産生するパラオキシ安息香酸ブチル分解酵素の諸性質について

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