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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
紫菜是传统食品之一,含有5′-氨酰胺酶产生的5′-肌苷酸。海苔中的这种酶在高温下是稳定的。本研究测定了5′-肌苷酸和游离氨基酸的含量。该酶的活性在水条件下因热而丧失,需要钙或镁来表达和稳定该酶。采用层析法对该酶进行分离纯化。
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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