Purification and Some Properties of Alcohol Acetyltransferase from Banana Fruit

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概要

• 論文の詳細を見る

• Isoamyl acetate, one of the major characteristic aroma compounds of banana fruit (Musa sapientum L.), was synthesized by the condensation of acetyl-CoA and isoamyl alcohol under the action of alcohol acetyltransferase, which was found to be localized in the soluble fraction of pulp cells. The activity of this enzyme increased with the ripening of banana fruit. The enzyme was purified about 62-fold. The purified enzyme was very labile at pHs lower than pH 7.0 but relatively stable at pH 7.5〜9. The enzyme was most active at 30℃ and pH 8.5. The molecular weight was estimated to be about 40,000 by gel filtration. Its K_m values for acetyl-CoA and isoamyl alcohol were 50μM and 0.4mM, respectively.

• 日本植物生理学会の論文

著者

• Ueda Yukari

  Department Of Agricultural Chemistry The University Of Tokyo

• UEDA Yoshinori

  College of Agriculture, Osaka Prefecture University

• Ueda Yoshinori

  Department Of Agricultural Chemistry The University Of Tokyo

• Harada Miki

  College of Agriculture, University of Osaka Prefecture

• Iwata Takashi

  College of Agriculture, University of Osaka Prefecture

• Harada M

  Univ. Tsukuba Ibaraki‐ken Jpn

• Iwata Takashi

  College Of Agriculture University Of Osaka Prefecture

関連論文

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• Isolation and Some Characterization of S-Locus-specific Glycoproteins Associated with Self-incompatibility in Brassica campestris
• Purification and Some Properties of Alcohol Acetyltransferase from Banana Fruit
• Effect of Cold Storage and Harvest Ripeness on the Quality and Chemical Composition of Loquat Fruits

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