CHEMICAL COMPOSITION AND MOLECULAR-WEIGHT OF YEAST TANNASE

被引：18

作者：

AOKI, K ^{[1
]}

SHINKE, R ^{[1
]}

NISHIRA, H ^{[1
]}

机构：

[1] KOBE UNIV, FAC AGR, DEPT AGR CHEM, ROKKO, KOBE, JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1976年 / 40卷 / 02期

关键词：

D O I：

10.1080/00021369.1976.10862048

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The molecular weight of the yeast tannase [E.C.3.1.1.20, tannin acyl-hydrolase] of Candida sp. was determined to be 250,000 by gel filtration on Sephadex G-200. The enzyme was dissociable into 2 identical subunits with MW of 120,000 on sodium dodecylsulfate-polyacrylamide gel electrophoresis. The amino acid analysis revealed that the enzyme consisted of 786 amino acid residues per protein molecule. The polypeptide moiety of the enzyme was 38% by the Lowry-Folin reaction and 35% by the amino acid analysis. The enzyme contained 62% neutral sugars, which were identified as mannose and galactose on cellulose TLC, and 2.2% hexosamines.

引用

页码：297 / 302

页数：6

共 23 条

[1] STUDIES ON FUNGAL TANNASE .2. PHYSICOCHEMICAL PROPERTIES OF TANNASE OF ASPERGILLUS FLAVUS [J].