Enzymatic Properties, Substrate Specificities and pH-Activity Profiles of Two Kiwifruit Proteases
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概要
- 論文の詳細を見る
Kiwifruit (Actinidia chinensis) contains abundant protease, actinidin, and two possible components which were named Al and A2. However, a comparison of the two components has not been thoroughly conducted. We have previously shown the presence of six proteases named KPI, KP2, KP3, KP4, KP5 and KP6 in kiwifruit, and that each purified kiwifruit protease was chromatographically pure. It was also indicated that the two representative components, KP4 and KP6, must be Al and A2. To establish whether or not the two proteases, KP4 and KP6, have the same specificity in proteolytic activity, their enzymatic properties were compared. Between the two proteases, differences in substrate specificity against several protein-substrates (casein, gelatin, collagen, ovalbumin and bovine serum albumin) were not observed by digestion-product analysis with sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The kinetic parameters of KP4 against N-α-carbobenzoxyl-lysinep-nitrophenyl esters were different from those of KP6. The pH-activity profiles of KP4 and KP6 against S-3-trimethylaminopropyl-lysozyme, a wide-pH range soluble substrate, and N-α-carbobenzoxyl-lysine p-nitrophenyl esters were different.
- 財団法人 学会誌刊行センターの論文
著者
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Sato Kenji
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University
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Ohtsuki K
Kitasato Univ. Sagamihara Jpn
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Sugiyama Sumi
Laboratory Of Nutrition And Food Science Hagoromo-gakuen College
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SUGIYAMA Sumi
Department of Nutrition and Human Science, Hiroshima Bunkyo Women's University
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Sato K
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University
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Kubota S
Division Of Human Health And Medical Science Graduate School Of Kuroshio Science Kochi University
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Ohtsuki Kozo
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University
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Ohtsuki Kozo
Department Of Food Science And Nutrition Kyoto Prefectural University
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Kawabata Makoto
Department Of Applied Chemistry And Chemical Engineering Faculty Of Engineering Kagoshima University
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Sato Kenji
Department Of Anatomy And Physiological Science Graduate School Of Health Care Sciences Tokyo Medica
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OHTSUKI Kozo
Department of Food Sciences and Nutritional Health
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KAWABATA Makoto
Department of Food Science, Koka Women's Junior College
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SUGIYAMA Sumi
Department of Food Sciences and Nutritional Health
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SUGIYAMA Sumi
Department of Food and Nutrition, Hiroshima Women's University
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