Purification and Properties of Glutamate Decarboxylase from Squash(Biological Chemistry)
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概要
- 論文の詳細を見る
Glutamate decarboxylase was purified from squash. The purification procedures included ammonium sulfate fractionation and successive gel filtration by Cellulofine GC-2000, Blue-Sepharose CL-6B and hydroxylapatite column chromatographies. The final preparation was homogeneous by polyacrylamide and SDS-polyacrylamide gel electrophoresis. The reaction product was identified as γ-aminobutyrate. The purified glutamate decarboxylase was stable at temperatures below 60℃ and in a pH range of 5 to 7. The optimal temperature and pH were 60℃ and 5.8, respectively. The Km value for glutamate was estimated to be 8.3 mM.
- 社団法人日本農芸化学会の論文
- 1986-06-23
著者
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YAMAZAKI Isao
Yayoi Kagaku Kogyo Co., Ltd.
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MATSUMOTO Toshihiko
Department of Applied Microbial Technology, Kumamoto Institute of Technology
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YAMAURA Izumi
Department of Applied Microbial Technology, Kumamoto Institute of Technology
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Matsumoto T
Applied Biological Chemistry University Of Tokyo
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FUNATSU Masaru
Department of Applied Microbial Technology, The Kumamoto Institute of Technology
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Yamaura I
Yayoi Kagaku Kogyo Co. Ltd.
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Yamaura Izumi
Department Of Applied Microbial Technology The Kumamoto Institute Of Technology
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Yamazaki Isao
Yayoi Kagaku Kogyo Co. Ltd. Fukuoka-machi
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Funatsu M
Department Of Applied Microbial Technology The Kumamoto Institute Of Technology
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Funatsu Masaru
Department Of Applied Microbial Technology The Kumamoto Institute Of Technology
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Matsumoto Toshihiko
Department Of Applied Microbial Technology The Kumamoto Institute Of Technology
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Yamaura I
Department Of Applied Microbial Technology The Kumamoto Institute Of Technology
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