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  1. 紀要論文
  2. 琉球大学農学部学術報告
  3. 26号
  1. 部局別インデックス
  2. 農学部

泡盛麹菌の D-ロイシン酸化酵素(農芸化学科)

http://hdl.handle.net/20.500.12000/4151
http://hdl.handle.net/20.500.12000/4151
2c571027-5685-461a-8621-856c93ec7097
名前 / ファイル ライセンス アクション
KJ00000162001.pdf KJ00000162001.pdf
Item type デフォルトアイテムタイプ(フル)(1)
公開日 2008-02-14
タイトル
タイトル 泡盛麹菌の D-ロイシン酸化酵素(農芸化学科)
言語 ja
作成者 当山, 清善

× 当山, 清善

ja 当山, 清善

与那覇, 和雄

× 与那覇, 和雄

ja 与那覇, 和雄

知名, 定一

× 知名, 定一

ja 知名, 定一

Toyama, Seizen

× Toyama, Seizen

en Toyama, Seizen

Yonaha, Kazuo

× Yonaha, Kazuo

en Yonaha, Kazuo

China, Teiichi

× China, Teiichi

en China, Teiichi

アクセス権
アクセス権 open access
アクセス権URI http://purl.org/coar/access_right/c_abf2
内容記述
内容記述タイプ Other
内容記述 泡盛麹菌のD-ロイシン酸化酵素活性を調べた結果, 本酵素活性が各種泡盛麹菌菌株の無細胞抽出液中に存在することがわかった。最も高い酵素活性を示したAspergillus awamori IAM 2112を用いて酵素の性質を調べた。本菌株をペプトンーグルコース培地で48時間振とう培養して得た菌体で高い酵素活性が得られた。本酵素はD-ロイシンを酸化してα-ケトイソカプロン酸の生成反応を触媒し, D-ロイシンに対するkm値は10mMであった。本酵素の反応至適pHは8.0∿9.0で, 反応至適温度は40℃であった。
内容記述タイプ Other
内容記述 The activity of D-leucine oxidase was distributed in various strains of Aspergillus awamori. A high activity of the enzyme was found in Asp. awamori IAM 2112,and the strain was chosen for characterization of the enzyme. When the strain was grown on peptone-glucose medium with shaking for 48hr, the strong D-leucine oxidase activity of the cell-free extract was obtained. The enzyme catalyzed the oxidation of D-leucine to produce α-ketoisocaproate, and the Michaelis constant for D-leucine was 1×(10)^<-3>M. The enzyme had a maximum activity in the pH range of 8.0-9.0. The optimum temperature for the reaction was at 40℃.
内容記述タイプ Other
内容記述 紀要論文
出版者
言語 ja
出版者 琉球大学農学部
言語
言語 jpn
資源タイプ
資源タイプ departmental bulletin paper
資源タイプ識別子 http://purl.org/coar/resource_type/c_6501
出版タイプ
出版タイプ VoR
出版タイプResource http://purl.org/coar/version/c_970fb48d4fbd8a85
識別子
識別子 http://hdl.handle.net/20.500.12000/4151
識別子タイプ HDL
収録物識別子
収録物識別子タイプ ISSN
収録物識別子 0370-4246
収録物識別子タイプ NCID
収録物識別子 AN00250548
収録物名
言語 ja
収録物名 琉球大学農学部学術報告
書誌情報
号 26, p. 115-123
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