Purification and Characterization of Isoamyl Alcohol Oxidase (“<i>Mureka</i>”-Forming Enzyme)
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- YAMASHITA Nobuo
- Research and Development Department, Hakutsuru Sake Brewing Co. Ltd.
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- MOTOYOSHI Toru
- Research and Development Department, Hakutsuru Sake Brewing Co. Ltd.
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- NISHIMURA Akira
- Research and Development Department, Hakutsuru Sake Brewing Co. Ltd.
書誌事項
- タイトル別名
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- Purification and Characterization of Isoamyl Alcohol Oxidase ("Mureka"-Forming Enzyme).
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抄録
Isoamyl alcohol oxidase (IAAOD) was purified to apparent homogeneity on SDS-PAGE from ultrafiltration (UF) concentrated sake. IAAOD was a glycoprotein, a monomeric protein with an apparent molecular mass of 73 and 87 kDa, by SDS-PAGE and gel filtration on HPLC, respectively.<br> IAAOD showed high substrate specificity toward C5 branched-chain alkyl alcohol (isoamyl alcohol), and no activity toward shorter (C1-C4) or longer (C7-C10) alkyl alcohols tested. IAAOD was stable between pH 3.0-6.0 at 25°C. The optimum pH was 4.5 at 35°C. Heavy metal ions, p-chloromercuribenzoate (PCMB), hydrazine, and hydroxylamine strongly inhibited the enzyme activity, and an anti-oxidant like L-ascorbate did also.<br> Isovaleraldehyde was produced markedly in pasteurized sake by adding purified IAAOD, therefore, we concluded that it was the enzyme that causes formation of mureka, an off-flavor of sake, the main component of which is isovaleraldehyde.<br>
収録刊行物
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 63 (7), 1216-1222, 1999
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390001206473033344
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- NII論文ID
- 110002679649
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- NII書誌ID
- AA10824164
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- COI
- 1:CAS:528:DyaK1MXlsFCnur8%3D
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- ISSN
- 13476947
- 09168451
- http://id.crossref.org/issn/09168451
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- NDL書誌ID
- 4820265
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 使用不可