各種ポリアニオンによるPenicillium cyclopiumの酸性プロテアーゼの失活について

概要

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Department of Agricultural Chemistry, Faculty of Agriculture, Mie University, TsuHeparin, chondroitin sulfuric acid, alginic acid, and polyglutamic acid, when allowed to react with the acid protease from Penicillium cyclopium at acid pH-range, precipitated the protease maximally at pH 3.0, 2, 5_??_3.0, 2.5, and 3.5, respectively. Subsequent incubation of the reaction mixtures resulted in drastic loss of activity of the protease. The inactivation of the enzyme was found being accompanied with modification of the enzyme so that less is precipitable with trichloroacetic acid. Thus, it can be concluded that these polyanions act on the enzyme in a similar fashion as has been revealed with poly-(L)-malic acid. Polyphosphoric acid, which did not react with the protease to form precipitate, could not inhibit the enzyme activity to any appreciable extent.
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