Purification and Characterization of sucrose Synthase from Peach (Prunus persica) Fruit

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概要

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• Sucrose synthase (EC 2.4.1.13) was purified from peach fruit (Prunus persica) to a single band of protein on SDS-PAGE by ammonium sulfate fractionation, DEAE-cellulose (DE-52) chromatography, Sepharose CL-6B gel filtration, PBA-60 affinity chromatography and Sephadex G-200 gel filtration. The molecular weight was estimated to be 360,000 by gel filtration. The enzyme was found to be a tetramer of identical 87-kDa subunits. The maximum activity for the synthesis and cleavage of sucrose was observed at pH 8.5 and pH 7.0, respectively. The enzymatic reaction followed typical Michaelis-Menten kinetics in both directions, with the following parameters: K_m(fructose), 4.8 mmM; K_m(UDPglucose), 0.033 mM; K_m(sucrose), 62.5 mM; K_m(UDP), 0.080 mM. Other properties, such as substrate specificity and the effects of divalent cations, were also investigated. The relationship between the enzyme and the accumulation of sucrose in peach fruit is discussed.

• 日本植物生理学会の論文

著者

• Yamaki Shohei

  Division Of Breeding Fruit Tree Research Station Ministry Of Agriculture Forestry And Fisheries:(pre

• Moriguchi Takaya

  Division of Breeding, Fruit Tree Research Station, Ministry of Agriculture, Forestry and Fisheries

• Moriguchi Takaya

  Division Of Breeding Fruit Tree Research Station Ministry Of Agriculture Forestry And Fisheries

関連論文

• Purification and Characterization of sucrose Synthase from Peach (Prunus persica) Fruit
• Changes in hemicellulose-degrading enzymes during development and ripening of Japanese pear fruit
• Changes in cell wall polysaccharides and monosaccharides during development and ripening of Japanese pear fruit
• Changes in the activities of some cell wall-degrading enzymes during development and ripening of Japanese pear fruit (Pyrus serotina Rehder var. culta Rehder)

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