Purification and Some Properties of Alcohol Acetyltransferase from Sake Yeast(Biological Chemistry)
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概要
- 論文の詳細を見る
Isoamyl acetate, one of the major characteristic aroma compounds of sake, was synthesized by the condensation of acetyl-CoA and isoamyl alcohol under the action of alcohol acetyltransferase (EC 2.3.1.84) of yeast. The enzyme, which was associated with the cell membrane, was purified about 800-fold. The purified enzyme was very labile at temperatures higher than 10℃ and pHs lower than 5.5 but was stable at pH 6.0-7.5. The enzyme was most active at 30℃ and pH 7.0. The isoelectric point of this enzyme was 5.5. The molecular weight was estimated to be about 50,000 by gel filtration and SDS nolvacrvlamide pel electrnnhoresis.
- 社団法人日本農芸化学会の論文
- 1990-06-23
著者
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Obata Takaji
National Research Institute of Brewing
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Obata T
National Res. Inst. Brewing Tokyo Jpn
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AKITA Osamu
National Research Institute of Brewing (NRIB)
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HARA Shodo
National Research Institute of Brewing
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Hara S
General Research Laboratory Of Kiku-masamune Sake Brewing Co. Ltd.
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Akita O
Fac. Of Human Life Sciences Dep. Of Food And Health Sciences Jissen Women's Univ.
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Akita Osamu
National Research Institute Of Brewing
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Obata T
National Research Institute Of Brewing
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SUZUKI Syuzi
National Research Institute of Brewing
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