Chemistry of Natural Compounds

, Volume 18, Issue 3, pp 341–349 | Cite as

Isolation and characterization of an L-amino acid acylase fromAspergillus oryzae

  • M. K. Malinka
  • V. M. Stepanov
  • L. S. Lobareva
Article
  • 34 Downloads

Abstract

A scheme of isolating a highly purified L-amino acylase fromAspergillus oryzae is described which excludes extraction of the enzyme from the preparation “Amilorizin,” fractionation with ethanol, chromatography on DEAE-cellulose, and gel filtration through Sephadex G-200 and Bio-Gel P-300. The enzyme, as purified 1240-fold, has a molecular weight of 118,000, apparently consists of two subunits with a molecular weight of 60,000, is stable in the pH range of 7–10 and has an optimum pH of 8.9 and a pI of 4.0. Its amino acid composition has been determined and its substrate specificity has been studied. The acylase is a metalloenzyme: Co2+` ions in concentrations of 10−4–5·10−5 M increase the rate of hydrolysis of N-acetyl-L-amino acids three- to fourfold. It shows differences in its molecular and functional properties from acylase I obtained from porcine kidney.

Keywords

Sodium Dodecyl Sulfate Amino Acid Composition Borate Buffer Porcine Kidney Nitr Obenzenediaz Onium 

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Copyright information

© Plenum Publishing Corporation 1983

Authors and Affiliations

  • M. K. Malinka
  • V. M. Stepanov
  • L. S. Lobareva

There are no affiliations available

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