微生物の生産する酵素並びに其の利用に関する研究 (第3報) : 麹菌プロテアーゼ, アミラーゼ作用に於ける各種化学物質の影響に就いて

概要

論文の詳細を見る
The authors studies the influence of salts, oxidizing and reducing agents, sugar, solvents and specific inhibitators on the protease and amylase of A. shirousamii and A. oryzae.1) Zn-, Co-chloride increased the protease activity, but heavy metal salts inhibited it remarkably. Ca-, Mg-chloride activated the amylase.2) Oxidizing and reducing agents generally inhibited the protease, but they did not inhibit the amylase so strongly.3) Glucose in a concentration of about 3% exerted no effect on hte protease activity, but its higher concentrations inhibited the enzyme considerbly.4) Alcohols, ketones and dioxane in a concentration of 20% inhibited the protease remarkably, but their inhibitory action on the amylase was inconsiderable.5) The specific inhibitors, such as p-chloromercuribenzoate (P.C.M.B.), ethylene diamine tetracetate (E.D.T.A.), and lauryl sulphonate, inhibited the protease strongly.
公益社団法人日本生物工学会の論文
1957-05-15