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酿酒酵母外切转化酶的亚基结构

Subunit structure of external invertase from Saccharomyces cerevisiae.

作者信息

Trimble R B, Maley F

出版信息

J Biol Chem. 1977 Jun 25;252(12):4409-12.

PMID:325007
Abstract

Because 50% of the mass of the external invertase of Saccharomyces cerevisiae consists of carbohydrate, it has been extremely difficult to obtain an accurate molecular weight of this enzyme by centrifugal or electrophoretic techniques. However, on removing almost all of the oligosaccharide chains of this enzyme with the endo-beta-N-acetyl-glucosaminidase H from Streptomyces plicatus, it has been possible to show that carbohydrate-free invertase is composed of two 60,000-dalton subunits. Terminal sequence analysis with carboxypeptidases A, B, and Y provided strong evidence that the subunits are identical.

摘要

由于酿酒酵母外切转化酶的质量有50%由碳水化合物组成,通过离心或电泳技术获得该酶的精确分子量极其困难。然而,用来自褶皱链霉菌的内切β-N-乙酰葡糖胺糖苷酶H去除该酶几乎所有的寡糖链后,已能证明无碳水化合物的转化酶由两个60000道尔顿的亚基组成。用羧肽酶A、B和Y进行的末端序列分析提供了有力证据,证明这些亚基是相同的。

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