Purification and some properties of alcohol acetyltransferase from sake yeast.

• AKITA Osamu

  National Research Institute of Brewing

• SUZUKI Syuzi

  National Research Institute of Brewing

• OBATA Takaji

  National Research Institute of Brewing

• KARA Shodo

  National Research Institute of Brewing

Abstract

Isoamyl acetate, one of the major characteristic aroma compounds of sake, was synthesized by the condensation of acetyl-CoA and isoamyl alcohol under the action of alcohol acetyltransferase (EC 2.3.1.84) of yeast. The enzyme, which was associated with the cell membrane, was purified about 800-fold. The purified enzyme was very labile at temperatures higher than 10°C and pHs lower than 5.5 but was stable at pH 6.0-7.5. The enzyme was most active at 30°C and pH 7.0. The isoelectric point of this enzyme was 5.5. The molecular weight was estimated to be about 50, 000 by gel filtration and SDS polyacrylamide gel electrophoresis.

Journal

• Agricultural and Biological Chemistry

  Agricultural and Biological Chemistry 54 (6), 1485-1490, 1990

  Japan Society for Bioscience, Biotechnology, and Agrochemistry

Keywords

• General Agricultural and Biological Sciences
• General Biochemistry, Genetics and Molecular Biology

Details

• CRID: 1390001206463689472
• NII Article ID: 110006324976
• NII Book ID: AA00515312
• DOI: 10.1271/bbb1961.54.1485
• COI: 1:CAS:528:DyaK3cXkvFektLs%3D
• ISSN: 18811280
• ISSN: 00021369
• ISSN: http://id.crossref.org/issn/00021369
• Text Lang: en
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed