甘薯干粉中紫色酸性磷酸酶PAP1的纯化与特性分析
Purification and characterization of purple acid phosphatase PAP1 from dry powder of sweet potato.
作者信息
Kusudo Tatsuya, Sakaki Toshiyuki, Inouye Kuniyo
机构信息
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Japan.
出版信息
Biosci Biotechnol Biochem. 2003 Jul;67(7):1609-11. doi: 10.1271/bbb.67.1609.
Purple acid phosphatase (PAP) was purified from sweet potato dry powder, which is used as a food additive. Spectrometric and enzymatic analyses, and analysis of the amino-terminal sequence indicated that the purified purple acid phosphatase was PAP1. High activity in neutral and acidic conditions, broad substrate specificity, and good thermal stability of PAP1 suggest the possibility of practical applications of PAP1.
紫色酸性磷酸酶（PAP）是从用作食品添加剂的甘薯干粉中纯化得到的。光谱分析、酶活性分析以及氨基末端序列分析表明，纯化得到的紫色酸性磷酸酶为PAP1。PAP1在中性和酸性条件下具有高活性、广泛的底物特异性以及良好的热稳定性，这表明PAP1具有实际应用的可能性。
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