Deglycosylation of Hen Ovalbumin in Native Form by Endo-β-N-Acetylglucosaminidase(Food & Nutrition)
スポンサーリンク
概要
- 論文の詳細を見る
The properties of endo-β-N-acetylglucosaminidase isolated from a Flavobacterium sp. were examined with native hen ovalbumin as a substrate for the first step in preparing a large amount of the deglycosylated glycoprotein with the native structure. This enzyme cleaved the oligosaccharide chain in native ovalbumin not only for the A_1 ovalbumin containing two phosphoryl residues per molecule, but also for the A_2 and A_3 ovalbumins, containing one and no phophoryl residues, respectively. With polyacrylamide gel electrophoresis, glycosylated ovalbumin of the native form was separated from the deglycosylated variety, which was then transferred to a vinylidene fluoride membrane and stained with concanavalin A and peroxidase to confirm the deglycosylation. The apparent Km value was about 2.67 mM at pH 6.0 when native ovalbumin was used as the substrate, the optimum pH for the enzyme reaction with native ovalbumin being around 5.0. This enzyme was not inhibited by its end product.
- 社団法人日本農芸化学会の論文
- 1988-10-23
著者
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YAMAMOTO Kenji
Department of Medical Ecology and Informatics, Research Institute, International Medical Center of J
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Doi Etsushiro
Research Institute for Food Science, Kyoto University
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Kitabatake Naofumi
Research Institute for Food Science, Kyoto University
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Kitabatake Naofumi
Research Institute Of Food Science Kyoto University
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Kitabatake Naofumi
Research Institute For Food Science Kyoto University
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Doi Etsushiro
Research Institute For Food Science Kyoto University
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TOCHIKURA TATSUROKURO
Department of Food Science and Technology, Kyoto University
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ISHIDA Atsunori
Research Institute for Food Science, Kyoto University
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Tochikura Tatsurokuro
Department Of Agricultural Chemistry Kyoto University
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Kitabatake N
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Ishida Atsunori
Research Institute For Food Science Kyoto University
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Yamamoto Kenji
Department Of Cardiovascular Surgery Kanagawa Cardiovascular And Respiratory Center
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Yamamoto Kenji
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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