Synthesis of γ-Glutamyltaurine by γ-Glutamyltranspeptidase of Penicillium roqueforti(Microbiology & Fermentation Industry)
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概要
- 論文の詳細を見る
The formation of γ-glutamyltaurine (γ-GluTau) from L-glutamine and taurine was carried out with γ-glutamyltranspeptidase (GGT) of Penicillium roqueforti (IFO 4622). For GGT preparation, a wheat bran koji extract prepared with P. roqueforti (IFO 4622) was used. 180mM γ-GluTau was formed, with a yield of 36%, in a reaction mixture comprising 500mM L-glutamine, 500mM taurine, 100mM Tris-HCl buffer (pH 8.5) and 0.6 units/ml of GGT. The γ-GluTau formed was isolated by ion exchange column chromatography, and identified by infrared, ^1H-NMR and mass spectroscopic analyses.
- 社団法人日本農芸化学会の論文
- 1989-12-23
著者
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TOMITA Kenji
Department of Psychiatry, Imaise Branch, Ichinomiya City Hospital
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YANO Toshihiro
Department of Material Science, Graduate School of Science, Osaka City University
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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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Tomita K
Kyowa Hakko Kogyo Co. Ltd. Yamaguchi Jpn
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Kumagai H
Kyoto Univ.
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Kumagai Hidehiko
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Kumagai Hidehiko
Faculty Of Agriculture Kyoto University
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ZHU Jixi
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Kumagai H
Research Institute For Bioresources And Biotechnology Ishikawa Prefectural University
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Yokoyama Tatsuo
Institute For Fermentation Osaka
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Tochikura Tatsurokuro
Faculty Of Home Economics Kobe Women's University
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Tochikura Tatsurokuro
Department Of Food Science And Technology Kyoto Unicersity
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Tochikura Tatsurokuro
Department Of Agricultural Chemistry Kyoto University
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Tomita Kenji
Department Of Biotechnology Faculty Of Engineering Okayama University
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Yano T
Department Of Food Science Ishikawa Agricultural College
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Zhu Jixi
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Tachiki Takashi
Department Of Chemistry Ritsumeikan University
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Yano Toshihiro
Department Of Food Science Ishikawa Agricultural College
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Kumagai H
Department Of Agricultural Chemistry The University Of Tokyo
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Tachiki T
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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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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Yano T
Research Laboratory Of Higashimaru Shoyu Co. Ltd.
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Tomita Kenji
Department Of Biotechnology And Life Science Tokyo University Of Agriculture And Technology
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KUMAGAI Hidehiko
Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University
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YANO Toshihiro
Department of Food Science and Technology, Kyoto University
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YANO Toshihiro
Department of Applied Chemistry, Nagoya Institute of Technology
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