The amino acid composition of alpha-amylase from Aspergillus oryzae.

نویسندگان

  • E A STEIN
  • J M JUNGE
  • E H FISCHER
چکیده

o-Amylases have been obtained in crystalline form from a variety of sources covering the animal and vegetable kingdoms. A comparative study of their chemical composition seemed particularly appropriate, since all these enzymes, catalyzing the same chemical reaction, have been shown to possess many common features. The amino acid composition of several cy-amylases has already been described (l-5). The present investigation reports on the amino acid analysis of Aspergillus oryzae cr-amylase, and examines the results in the light of previous accomplishments. In contrast to an earlier study of the amino acid content of A. oryzue a-amylase (1) , the present analysis has been performed by ion exchange chromatography by the method of Moore and Stein (6), after three periods of hydrolysis ranging from 20 to 72 hours. The same principle, procedures, and accessory analyses as those which were applied in this laboratory to the determination of the amino acid composition of Bacillus subtilti ar-amylase (5) were used in this work. All chromatographic analyses were duplicated on a separate preparation of crystalline enzyme that had been purified in the presence of diisopropylphosphorofluoridate, a compound known to inhibit many proteases.

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عنوان ژورنال:
  • The Journal of biological chemistry

دوره 235  شماره 

صفحات  -

تاریخ انتشار 1960