Native and degraded forms of sweet potato starch phosphorylase.

DOI
  • CHIANG Chui-Liang
    Department of Agricultural Chemistry, National Taiwan University
  • LU Yu-Ling
    Department of Agricultural Chemistry, National Taiwan University
  • JUANG Rong-Huay
    Department of Agricultural Chemistry, National Taiwan University
  • LEE Ping-Du
    Department of Agricultural Chemistry, National Taiwan University
  • SU Jong-Ching
    Department of Agricultural Chemistry, National Taiwan University

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抄録

By immunoblotting using monoclonal and polyclonal mouse antibodies against sweet potato (Ipomoea batatas (L.) Lam.) starch phosphorylase (SP), and by activity and dye staining methods, fresh extracts obtained from sweet potatoes immediately after harvest or from those being stored under various conditions were analyzed for SP by PAGE. Freshly prepared pure or crude SP, or those stored under various conditions were also analyzed. We found that the native enzyme from either of the cultivars Tainong 57 or 65 was 220-kDa in size and constituted of two 112-kDa subunits. Either in vivo or in vitro, storage caused degration of the enzyme to two groups of small subunits of about 50-kDa each. On prolonged cold storage of purified enzyme in 50% glycerol, the formation of a small amount of a 250-kDa protein was detected. It had a 150-kDa subunit that was formed presumably by transpeptidation catalyzed by a contaminating protease. This 250-kDa form had the primed SP activity only. The SP from the two kinds of cultivar showed considerable differences in the proteolytic susceptibility and peptide map. A part of Tainong 65 SP was supposed to be a heterodimer.

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詳細情報

  • CRID
    1390282681441746432
  • NII論文ID
    110006325412
  • NII書誌ID
    AA00515312
  • DOI
    10.1271/bbb1961.55.641
  • ISSN
    18811280
    00021369
  • 本文言語コード
    en
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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