Bulletin of the Faculty of Agriculture, Shimane University

Faculty of Agriculture, Shimane University

ISSN:0370-940X

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Bulletin of the Faculty of Agriculture, Shimane University 21

1987-12-21 発行

多重固定化法によって調製した固定化チアミナーゼ I の酵素学的性質

The Enzymological Properties of Immobilized Thiaminase I Prepared by Means of Multi-Immobilization Method

Mochida, Kazuo

Ozoe, Yoshihisa

Nakamura, Toshiie

Yokouchi, Takayuki

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d0030021n024.pdf 1.12 MB

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Thiaminase I (EC 2.5.1.2) was immobilized by the combined use of Sepharose 4B, glutaraldehyde, and K-carrageenan in order to enhance its utility. The native enzyme was inactivated by the addition of organic solvents into an aqueous solution in order to promote the solubility of apolar substrates. However, the multi-immobilized enzymes were not only tolerant to organic solvents but also stable to heat. In addition, the activities of the immobilized enzymes increased during repeated utilizations. Thus, the utility of thiaminase I as a catalyst may be greatly enhanced by the multi-immobilization.

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d0030021n024.pdf 1.12 MB

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