Purification and Some Properties of Alcohol Acetyltransferase from Banana Fruit |
| |
Authors: | Harada Miki; Ueda Yoshinori; Iwata Takashi |
| |
Institution: | College of Agriculture, University of Osaka Prefecture Sakai, Osaka 591, Japan |
| |
Abstract: | Isoamyl acetate, one of the major characteristic aroma compoundsof banana fruit (Musa sapientum L.), was synthesized by thecondensation of acetyl-CoA and isoamyl alcohol under the actionof alcohol acetyltransferase, which was found to be localizedin the soluble fraction of pulp cells. The activity of thisenzyme increased with the ripening of banana fruit. The enzyme was purified about 62-fold. The purified enzyme wasvery labile at pHs lower than pH 7.0 but relatively stable atpH 7.5{small tilde}9. The enzyme was most active at 30C andpH 8.5. The molecular weight was estimated to be about 40,000by gel filtration. Its Km values for acetyl-CoA and isoamylalcohol were 50 µM and 0.4 mM, respectively. (Received January 28, 1985; Accepted May 30, 1985) |
| |
Keywords: | |
本文献已被 Oxford 等数据库收录! |
|