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Study of heat satability mechanism of 5'-AMPdeaminase in dried Iwa-nori

Study of heat satability mechanism of 5'-AMPdeaminase in dried Iwa-nori
干岩海苔5-AMP脱氨酶热稳定性机制研究
批准号:
20580224
负责人:
MURAKAMI Masahiro
金额:
$3.0万
依托单位:
依托单位国家:
日本
项目类别:
Grant-in-Aid for Scientific Research (C)
财政年份:
2008
资助国家:
日本
项目状态:
已结题
起止时间:
2008 至 2010

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相关文献

中文摘要
翻译
岩紫菜是传统食品之一,含有由5 '-AMP脱氨酶产生的5'-肌苷酸。干燥岩紫菜中的这种酶在加热时是稳定的。测定了5 ′-肌苷酸和游离氨基酸的含量。该酶在水相条件下受热失去活性,Ca或Mg是表达和稳定该酶所必需的。用层析法对该酶进行了分离纯化。
英文摘要
DriedIwa-nori is one of the traditional foods and contains 5'-inosinic acid produced by 5'-AMPdeaminase. This enzyme in the DriedIwa-nori is stable by heat. In this study, contents of 5'-inosinic acid and free amino acids were measured. Activity of this enzyme was lost by heat under aqueous condition and Ca or Mg was necessary to express and stabilize this enzyme. Isolation and purification of this enzyme were tried by chromatography.
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