γ-Glutamyltranspeptidase Activity and the Properties of the Extracellular Glutaminase from Aspergillus oryzae(Microbiology & Fermentation Industry)

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概要

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• The extracellular glutaminase from Aspergillus oryzae MA-27-IM was found to have γ-glutamyltranspeptidase (GGT) activity, and the properties of the enzyme as to this reaction were investigated. Temperature, *pH and various reagents affected the GGT reaction in the same way as the glutaminase reaction. As the concentration of glycylglycine increased, the formation of γ-glutamylglycylglycine was enhanced, while the hydrolysis of glutamine was depressed. When L-γ-glutamyl-p-nitroanilide was used as a γ-glutamyl donor, the enzyme could utilize some peptides containing glycine residues at their C-termini as γ-glutamyl acceptors, but the reaction rates were lower than with glycylglycine, while free amino acids could not serve as γ-glutamyl acceptors. Further investigation suggested that the GGT reaction proceeded through a ping-pong Bi Bi mechanism.

• 社団法人日本農芸化学会の論文
• 1988-05-23

著者

• TOMITA Kenji

  Department of Psychiatry, Imaise Branch, Ichinomiya City Hospital

• YANO Toshihiro

  Department of Material Science, Graduate School of Science, Osaka City University

• KUMAGAI HIDEHIKO

  Department of Food Science and Technology, Kyoto University

• TOCHIKURA TATSUROKURO

  Department of Food Science and Technology, Kyoto University

• Tomita K

  Kyowa Hakko Kogyo Co. Ltd. Yamaguchi Jpn

• Kumagai Hidehiko

  Department Of Food Science And Technology Faculty Of Agriculture Kyoto University

• Kumagai Hidehiko

  Faculty Of Agriculture Kyoto University

• ITO MASAE

  Department of Food Science and Technology, Faculty of Agriculture, Kyoto University

• Yokoyama Tatsuo

  Institute For Fermentation Osaka

• Tochikura Tatsurokuro

  Faculty Of Home Economics Kobe Women's University

• Tochikura Tatsurokuro

  Department Of Agricultural Chemistry Kyoto University

• Tomita Kenji

  Department Of Biotechnology Faculty Of Engineering Okayama University

• Yano T

  Department Of Food Science Ishikawa Agricultural College

• Ito Masae

  Department Of Food Science And Technology Faculty Of Agriculture Kyoto University

• Tachiki Takashi

  Department Of Chemistry Ritsumeikan University

• Yano Toshihiro

  Department Of Food Science Ishikawa Agricultural College

• Kumagai H

  Department Of Agricultural Chemistry The University Of Tokyo

• Tachiki Takashi

  Faculty Of Home Economics Kobe Women's University

• Tachiki Tkashi

  Department Of Food Science And Technology Faculty Of Agriculture Kyoto University

• Yano T

  Research Laboratory Of Higashimaru Shoyu Co. Ltd.

• Tomita Kenji

  Department Of Biotechnology And Life Science Tokyo University Of Agriculture And Technology

• KUMAGAI Hidehiko

  Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University

• YANO Toshihiro

  Department of Food Science and Technology, Kyoto University

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