Characteristics of carboxypeptidase B from pyloric ceca of the starfish:Asterina pectinifera

Kishimura, Hideki; Hayashi, Kenji; Ando, Seiichi

Characteristics of carboxypeptidase B from pyloric ceca of the starfish:Asterina pectinifera

Kishimura, Hideki; Hayashi, Kenji; Ando, Seiichi

Food Chemistry, 2006, 95(2), 264-269

Permalink : https://hdl.handle.net/2115/8371

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アクセス権	open access
URI	https://hdl.handle.net/2115/8371
タイトル	Characteristics of carboxypeptidase B from pyloric ceca of the starfish:Asterina pectinifera
著者	Kishimura, Hideki ; Hayashi, Kenji ; Ando, Seiichi
e-Rad_Researcher 50204855 著者名 Kishimura, Hideki
著者名 Hayashi, Kenji
著者名 Ando, Seiichi
言語	英語
キーワード	Asterina pectinifera
	Carboxypeptidase B
	Marine invertebrate
	Metalloenzyme
	N-terminal amino acid sequence
	Pyloric cecum
	Starfish
発行日	2006-03
出版者	Elsevier
収録物名	Food Chemistry
巻(号)	95(2)
ページ	264-269
抄録	Carboxypeptidase B was purified from the pyloric ceca of the starfish Asterina pectinifera. The final enzyme preparation was nearly homogeneous in sodium dodecyl sulfate-polyacrylamide gel electrophoresis and its molecular weight was estimated as approximately 34,000. The value of the specificity constant (kcat/Km) for hydrolysis of benzoyl-glycyl-L-arginine by the purified enzyme was 1.72×10^5 M^-1sec^-1. The optimal pH and the optimal temperature of the enzyme were pH 7.5 and 55 ℃, respectively. The enzyme was unstable above 50 ℃ and below pH 5.0. The enzyme was activated by Co2+, and inhibited by EDTA. The N-terminal amino acid sequence of the enzyme was determined as ATFDYNKYHSYQEIMDWVTN.
資源タイプ	学術雑誌論文
出版タイプ	Accepted Manuscript
PISSN	0308-8146
関連情報	URI http://www.sciencedirect.com/science/journal/03088146
関連情報 (isVersionOf)	出版社版DOI https://doi.org/10.1016/j.foodchem.2005.01.001