CONVERSION OF L-LEUCINE TO CERTAIN KETO ACIDS BY A TOMATO ENZYME PREPARATION

被引：19

作者：

YU, MH

SPENCER, M

机构：

[1] Department of Plant Science, University of Alberta, Edmonton, Alta.

来源：

PHYTOCHEMISTRY | 1969年 / 8卷 / 07期

关键词：

D O I：

10.1016/S0031-9422(00)85553-3

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

An enzyme preparation from fresh tomato fruit catalyzed the degradation of l-leucine. The reaction products were separated as their 2,4-dinitrophenylhydrazones and analyzed by TLC. α-Ketoisocaproic acid, the keto acid corresponding to l-leucine, was identified. The conversion was confirmed by studies with l-leucine-U-14C as substrate. Enzyme activity was found to occur predominantly in the supernatant fraction and to decrease with ripening of fruit. © 1970.

引用

页码：1173 / +

页数：1

共 19 条

[11]

ROONEY LW, 1967, CEREAL CHEM, V44, P539

[12]

SHRINER RL, 1964, SYSTEMATIC IDENTIFIC, P253

[13] PAPER CHROMATOGRAPHY OF KETO ACID 2,4-DINITROPHENYLHYDRAZONES [J].