摘要
从发芽咖啡豆中提取α-半乳糖苷酶,在一定浓度条件下,化学修饰剂对发芽咖啡豆α-半乳糖苷酶的化学修饰结果显示:色氨酸是α-半乳糖苷酶活性中心的必需氨基酸,-SH、-COOH和组氨酸对α-半乳糖苷酶的活性有影响,精氨酸、赖氨酸和-S-S-不是α-半乳糖苷酶活性中心的必需基团。邹氏作图法显示α-半乳糖苷酶活性中心的必需色氨酸数目为1。
The chemical modification of NBS resulted in a complete loss of α-galactosidase（from germinating coffee beans） activity,suggesting that Trp was an essential amino acid to the enzyme active site.-SH、-COOH and His were involved in it.And Arg,Lys and-S-S-were not involved in it.The number of the essential Trp was estimated as one.
出处
《武汉工业学院学报》
CAS
2011年第2期1-4,7,共5页
Journal of Wuhan Polytechnic University
基金
武汉工业学院引进人才科研启动项目(2010RZ20)
关键词
发芽咖啡豆
Α-半乳糖苷酶
化学修饰
germinating coffee beans
α-galactosidase
chemical modification
