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Purification and Some Properties of Glutaminase fromActinomucor taiwanensis,Starter of Sufu

1996; Wiley; Volume: 70; Issue: 4 Linguagem: Inglês

10.1002/(sici)1097-0010(199604)70

1097-0010

Jui-Mei Lu, Roch‐Chui Yu, Cheng Chun Chou,

Food Quality and Safety Studies

Journal of the Science of Food and AgricultureVolume 70, Issue 4 p. 509-514 Research Article Purification and Some Properties of Glutaminase fromActinomucor taiwanensis, Starter of Sufu Jui-Mei Lu, Jui-Mei Lu Graduate Institute of Food Science and Technology, National Taiwan University, 59 Lane 144, Keelung Road, Sec 4, Taipei, TaiwanSearch for more papers by this authorRoch-Chui Yu, Roch-Chui Yu Graduate Institute of Food Science and Technology, National Taiwan University, 59 Lane 144, Keelung Road, Sec 4, Taipei, TaiwanSearch for more papers by this authorCheng Chun Chou, Corresponding Author Cheng Chun Chou Graduate Institute of Food Science and Technology, National Taiwan University, 59 Lane 144, Keelung Road, Sec 4, Taipei, TaiwanGraduate Institute of Food Science and Technology, National Taiwan University, 59 Lane 144, Keelung Road, Sec 4, Taipei, TaiwanSearch for more papers by this author Jui-Mei Lu, Jui-Mei Lu Graduate Institute of Food Science and Technology, National Taiwan University, 59 Lane 144, Keelung Road, Sec 4, Taipei, TaiwanSearch for more papers by this authorRoch-Chui Yu, Roch-Chui Yu Graduate Institute of Food Science and Technology, National Taiwan University, 59 Lane 144, Keelung Road, Sec 4, Taipei, TaiwanSearch for more papers by this authorCheng Chun Chou, Corresponding Author Cheng Chun Chou Graduate Institute of Food Science and Technology, National Taiwan University, 59 Lane 144, Keelung Road, Sec 4, Taipei, TaiwanGraduate Institute of Food Science and Technology, National Taiwan University, 59 Lane 144, Keelung Road, Sec 4, Taipei, TaiwanSearch for more papers by this author First published: April 1996 https://doi.org/10.1002/(SICI)1097-0010(199604)70:4 3.0.CO;2-7Citations: 10AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract Glutaminase of Actinomucor taiwanensiswas purified approximately 96-fold with a yield of 18%, by sequential fractionation with ammonium sul-phate, anion exchange with DEAE-Sepharose CL-6B and gel filtration with Sephacryl S-200. The pH and temperature optima of purified glutaminase were 8·0 and 45°C, respectively. Glutaminase was stable at a temperature up to 35°C and at pH values of 6·0–8·0. The molecular weight was 80000 as determined from SDS-PAGE. The enzyme activity was markedly inhibited by HgCl2. In the presence of 100 g litre−1 NaCl, the enzyme activity was inhibited 50%. References Anon 1989 Methods of Biochemical and Food Analysis. Boehringer Mannheim GmbH. Biochemical. Germany. Google Scholar Bradford MM 1976 A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. 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