Characterization of γ-Glutamyl Hydrolase Produced by Bacillus sp. Isolated from Thai Thua-nao
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γ-Glutamyl hydrolase with a molecular mass of 28 kDa was purified from the culture broth of <I>Bacillus</I> sp. isolated from Thai Thua-nao, a natto-like fermented soybean food. The purified enzyme hydrolyzed chemically synthesized oligo-γ-<small>L</small>-glutamates but not oligo-γ-<small>D</small>-glutamates and degraded γ-polyglutamic acid to a hydrolyzed product of only about 20 kDa (with <small>D</small>- and <small>L</small>-glutamic acid in a ratio of 70:30), suggesting that the enzyme is a γ-glutamyl hydrolase that cleaves the γ-glutamyl linkage between <small>L</small>- and <small>L</small>-glutamic acid of γ-polyglutamic acid.
- Agricultural and Biological Chemistry
Agricultural and Biological Chemistry 70(11), 2779-2782, 2006-11-23
Japan Society for Bioscience, Biotechnology, and Agrochemistry