Purification and Properties of a Novel Inulin Fructotransferase(DFA I-Producing) from Arthrobacter globiformis S14-3(Microbiology & Fermentation Industry)
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概要
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Arthrobacter globiformis SI4-3 produced a novel type of inulin decomposing enzyme in the culture broth. The enzyme converted inulin into di-n-friictofuranose-1,2' ; 2,1'-dianhydride (DFA I) and a small amount of oligosaccharides. The enzyme was purified 63-fold by DEAE-Toyopearl chromatographies. The optimal pH for the enzyme reaction was 6.0, and the optimal temperature was 40℃. The enzyme was stable up to 70℃ in 8mM phosphate buffer, pH 6.0. Hg^<2+> and Fe^<3+> (1mM) strongly inhibited the enzyme activity. By SDS-PAGE, the molecular weight of the enzyme was estimated to be 39,000. The NH_2-terminal amino acid sequence of the enzyme was determined to be H_2N-Al^^1a-As^^2n-Th^^3r-Va^^4I-Ty^^5r-As^^6p-Va^^7l-Th^^8r-Th^^9r-T^^<10>rp-Se^^<11>r-Gl^^<12>y-Al^^<13>a-Th^^<14>r-Il^^<15>e-Se^^<16>r-Pr^^<17>o-Ty^^<18>r-Va^^<19>l-As^^<20>p.
- 社団法人日本農芸化学会の論文
- 1989-08-23
著者
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KOBAYASHI Shoichi
National Food and Research Institute, Ministry of Agriculture, Forestry and Fisheries
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Kobayashi S
Kyoto Univ. Kyoto Jpn
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KAINUMA KEIJI
National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries
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Seki K
Chiba Univ. Chiba Jpn
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Seki Kiyohiko
Department Of Applied Biological Sciences Faculty Of Agriculture Saga University
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Kainuma K
Japan International Research Center For Agricultural Sciences Ministry Of Agriculture Forestry And F
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Kainuma Keiji
National Food Research Institute
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Haraguchi Kazutomo
National Food Research Institute, Ministry of Agriculture, Forestry, and Fisheries
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Seki Koji
Nihon Starch Co., Ltd.
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Kishimoto Mamoru
Nihon Starch Co., Ltd.
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Kishimoto Mamoru
Nihon Starch Co. Ltd.
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Haraguchi K
National Food Res. Inst. Ibaraki Jpn
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Haraguchi Kazutomo
National Food Research Institute
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