Purification and Characterization of Endo-α-N-acetylgalactosaminidase from Alcaligenes sp.(Microbilolgy & Fermentation Industry)
スポンサーリンク
概要
- 論文の詳細を見る
A gram negative bacterium isolated from soil was found to produce an endo-α-N-acetylgalactosaminidase in culture. The microorganism was identified as Alcaligenes sp. from various bacteriological characteristics. The enzyme was purified from the culture fluid by fractionation with ammonium sulfate, and column chromatographies on DEAE-Sephadex A-50 and hydroxylapatite. The molecular weigh of the enzyme was estimated to be 160,000 by gel filtration and SDS-polyacrylamide gel electrophoresis. The optimum pH was found to be 4.5 and the stable pH range was 4.5〜6.5. The Km values were 3.7mM and 3.2mM with asialofetuin and asialo к-casein glycopeptide as substrates, respectively. The enzyme released the disaccharide. Galβ1→3GalNAc, from glycoproteins possessing serine or threonine O-glycosidic linkages. The enzyme production was highly induced by porcine gastric mucin added to the medium.
- 社団法人日本農芸化学会の論文
- 1988-07-23
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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KUMAGAI HIDEHIKO
Department of Food Science and Technology, Kyoto University
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TOCHIKURA TATSUROKURO
Department of Food Science and Technology, Kyoto University
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KADOWAKI SETSU
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University, Kacho Junior Co
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Kumagai Hidehiko
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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FAN JIANQIANG
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Fan Jianqiang
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Tochikura Tatsurokuro
Faculty Of Home Economics Kobe Women's University
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Tochikura Tatsurokuro
Department Of Agricultural Chemistry Kyoto University
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Kadowaki S
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University Kacho Junior Colle
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Tachiki Takashi
Department Of Chemistry Ritsumeikan University
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Kumagai H
Department Of Agricultural Chemistry The University Of Tokyo
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Tachiki Takashi
Faculty Of Home Economics Kobe Women's University
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Tachiki Tkashi
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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FAN Jian-Qiang
Kacho College
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Yamamoto Kenji
Department Of Cardiovascular Surgery Kanagawa Cardiovascular And Respiratory Center
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KUMAGAI Hidehiko
Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University
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