Department of Viticulture and Enology, University of California, Davis, California 95616.
Plant Physiol. 1978 Sep;62(3):344-7. doi: 10.1104/pp.62.3.344.
The presence of arginase (EC 3.5.3.7) in various tissues from Vitis vinifera L. cultivars was demonstrated by both in vivo and in vitro enzyme assays. Initial velocities determined by the two methods were in close agreement. Optimum conditions for maximum enzyme activity were 25 to 30 millimolar l-arginine, about 1 millimolar Mn(2+) (pH 9.4 to 9.8), and incubation temperature of 37 to 38 C. l-Arginine hydrolysis was linear with increasing sliced fresh tissue up to 500 milligrams for in vivo assay, and with enzyme extract equivalent up to about 200 milligrams of fresh tissue for in vitro. Similarly, l-arginine hydrolysis was linear with incubation time for the first 45 minutes for in vivo assay and for the first 20 minutes for in vitro.
采用体内和体外酶分析法证实了不同葡萄品种组织中精氨酸酶（EC 3.5.3.7）的存在。两种方法测定的初始速度非常吻合。最大酶活的最佳条件为 25 至 30 毫摩尔 l-精氨酸、约 1 毫摩尔 Mn2+（pH9.4 至 9.8）和 37 至 38°C 的孵育温度。体内测定中，随着切片新鲜组织量的增加，l-精氨酸水解呈线性增加，最高可达 500 毫克，体外测定中，随着酶提取物中相当于约 200 毫克新鲜组织量的增加，l-精氨酸水解呈线性增加。同样，体内测定中，l-精氨酸水解的孵育时间在前 45 分钟呈线性增加，而体外测定中，前 20 分钟呈线性增加。
