文章基本信息
- 标题：緑豆もやしアスコルビン酸オキシダーゼの部分精製および塩類による活性阻害の様式
- 作者：山本 淳子 ; 大羽 和子
- 期刊名称：日本家政学会誌
- 印刷版ISSN：0913-5227
- 电子版ISSN：1882-0352
- 出版年度：2003
- 卷号：54
- 期号：2
- 页码：157-161
- DOI：10.11428/jhej1987.54.157
- 出版社：The Japan Society of Home Economics
- 摘要：
Ascorbate oxidase (AAO, EC1.10.3.3.) is widely distributed in plants, and is responsible for the oxidation of ascorbate during the storage and processing of vegetables. AAO of Vigna radiata was purified by DE-52 cellulose column chromatography and hydroxylapatite column chromatography. SDS-PAGE showed that AAO had been purified to a main band of 67 kDa. The optimum pH value was 4.95, and the K m value for ascorbic acid was 1.25 × 10-4m. The enzyme activity was inhibited by salts, the order of effectiveness being sodium citrate >NaCl>KCl>sodium malate>NH4Cl> (NH4) 2SO4. Sodium citrate and NaCl inhibited the enzyme activity non-competitively with K i values of 50 mm and 130 mm, respectively.
- 关键词：アスコルビン酸オキシダーゼ; 緑豆もやし; クエン酸塩; 食塩; ビタミンC
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