Subcellular Localization of Alcohol Acetyltransferase in Strawberry Fruit
スポンサーリンク
概要
- 論文の詳細を見る
The first step of the extraction of alcohol acetyltransferase (AAT) from fruits is usually achieved by preparation of free-cells with enzymatic maceration of tissues. The free-cells from strawberry tissue were suspended in a suitable buffer and disrupted by centrifugation. The supernatant held a strong activity of AAT. The addition of 0.1% Triton X-100 to the extraction buffer indicated that a minor part of AAT was bound-form. Strawberry pulp was grated in isotonic solution (0.5 M sorbitol and 2.5% ficoll), then fractionated through a sucrose-gradient layer (20-65%) by centrifugation (82,200×g, 3 h). The distribution of AAT in the subcellular fraction of the grated pulp was similar to those of glucose-6-phosphate dehydrogenase (cytosolic enzyme) and anthocyanin (vacuolar pigment). Protoplasts were prepared by enzymatic digestion, and fractionated by stepwise gradient sucrose centrifugation, into the collapsed vacuole part and miniprotoplasts. Miniprotoplasts consisting only of cytosol, were formed from protoplasts during the preparation. Since most activities of AAT were detected in the miniprotoplast fraction, we concluded that most AAT was located in the cytosol.
- 社団法人 日本食品科学工学会の論文
- 1999-08-01
著者
-
今堀 義洋
大阪府立大学大学院 生命環境科学研究科
-
Imahori Y
Graduate School Of Life And Environmental Sciences Osaka Prefecture University
-
Imahori Yoshihiro
College Of Agriculture Osaka Prefecture University
-
上田 悦範
大阪府立大学大学院農学生命科学研究科
-
NOICHINDA Sompoch
College of Agriculture, Osaka Prefecture University
-
UEDA Yoshinori
College of Agriculture, Osaka Prefecture University
-
CHACHIN Kazuo
College of Agriculture, Osaka Prefecture University
-
Chachin K
Graduate School Of Life And Environmental Sciences Osaka Prefecture University:(present Office)osaka
-
Chachin Kazuo
College Of Agriculture Osaka Prefecture University
-
Ueda Yoshinori
Graduate School Of Life And Environmental Sciences Osaka Prefecture University
-
Noichinda Sompoch
College Of Agriculture Osaka Prefecture University
関連論文
- 野菜・果物類 : タケノコ・コーン類
- パーシャルシール包装による青ウメの鮮度保持技術
- パーシャルシール包装によるナバナの鮮度保持技術 : パーシャルシール包装技術の開発に関する研究(第4報)
- パーシャルシール包装による青ウメの鮮度保持
- 新簡易包装(パーシャルシール包装)によるニラの鮮度保持技術の開発
- ニラのパーシャルシール包装における袋内ガス組成の特性
- '水ナス'果実の抗酸化活性並びに外傷によるその活性の増大(普及・教育・利用)
- Gypsophila属花序からの悪臭の発散特性
- エタノール蒸気処理が収穫後のブロッコリーの小花の脂質過酸化に及ぼす影響
- 一段摘心栽培トマトの収穫果実の品質に及ぼす遮光処理と着果順位の影響