パパイン ノ ハンノウ キコウ ニツイテ ソノ ハンノウ ドウリョクガク テイスウ ニヨル スイテイ

Active-ionizing group and reaction mechanism of papain were investigated by using the following four substrates ; Casein, N-α-Benzoyl-DL-arginin-p-nitroanilide hydrochloride (BAPA), N-α-Benzoyl-L-arginin ethyl ester hydrochloride (BAEE), and N-Benzoyl-L-tyrosine ethyl ester (BTEE). The specificity of papain for various substrates was investigated on the basis of the reaction initial velocity and the kinetics constants were determined by reaction pH values. And then pK values were determined by using Dixon plot. From these results, in case BAPA and Casein were used, active-ionizing groups and reaction mechanism of papain were estimated as follows : A). Active-ionizing group of papain ; BAPA : Sulphydryl, Carboxyl. Casein : Sulphydryl, Imidazole. B). Reaction mechanism of papain ; refer to Fig.6

ヒカリ カキョウセイ ジュシ ニヨル コウソ ノ コテイ ダイ2ホウ パパイン ノ コテイカ ニオケル ショヨウイン

In the previous paper, photocrosslinkable oligomers were found to be useful materials for immobilization of papain. The photocrosslinking reaction could be occured very easily and under very mild conditions. In this paper, the effect of the immobilized matelials on the papain reactions was investigated. It became apparent that an initiator (benzoin ethyl ether) had little influence on the papain activity, on the other hand, photocrosslinking oligomers (polyethylene glycol dimthacrirate, and the like) had serious effect on that. In such cases, the papain activity was remarkably protected by modifying it\u27s active site with mercury. And also, it was found that the reaction product (p-nitroaniline) was adosorbed by the polyethylene glycol dimethacrirate resin. The adosorption rate was approximately constant for each resin weight, and decreased with an increase in immobilized papain in resin. This immobilized papain showed the excellent stability for at least 20 batch reactions (presumably more than 100)

ヒカリ カキョウセイ ジュシ ニヨル コウソ ノ コテイ ト ソノ トクセイ

To a water-soluble and photocrosslinkable oligomer (polyethylene glycol dimethacrylate) was added an initiator (benzoin ethyl ether) and an enzyme (papain). Papain, used as test enzyme, was entrapped successfully and easily in the resin formed by a few minutes\u27 illumination with a chemical lamp (λ_, 360 nm) at room temperature. The enzyme-entrapping resin thus formed was used as test sample of an immobilized papain. The activity of the immobilized papain was about 50% of that of the native papain. Compared with the native papain, the immobilized papain showed the excellent natures, especially in stability for at least 10 batch reactions and stability for long storage life. As the photocrosslinking reaction occurs very easily and under very mild conditions, formation of gel matrices under such conditions permits the immobilization of unstable enzymes. The results presented in this paper indicate the usefulness of photocrosslinkable oligomers for immobilization of papain

オカヤマケン ニオケル アサギマダラ PARANTICA SITA NIPHONICA MOORE ノ キロク ト ソノ コウドウ ヨソク

In Okayama Prefecture, adults of the Parantica sita niphonica Moore are known to be active in the hightlands of Mt. Hirusen and Daisen during the summer. Considering many reports that that the adults can be seen in the southern part of the prefecture during the fall, they are considered to descend the mountains and head for warmer places in the southern part (unclear). Yet, we have known so far little about their activities and breeding process during the spring, fall and winter so far. This time we succeeded, for the first time, in observing the Parantica sita niphonica Moore passing the winter and breeding in the following four places - Kamogawa-cho along the Asahi river system, Tsuki in Soja City and Gagyuzan in Takahashi City along the Takahashi river system, and Kobe in Shozu Gun in Kagawa Prefecture. Chart 1 shows many findings on Parantica sita niphonica Moore in the egg, larval, pupal and adult stages, and Figure 1 shows the inferred life pattern throughout the year

パパイン ノ マーキュリーカ ト ソノ セイシツ

It is now generally agreed that papain possesses a single reactive sulfhydryl group which is essential for activity. The essential sulfhydryl group of papain is kinetically more active than most protein sulfhydryl groups and that is possesses different chemical properties. So, we obtained mercury papain by incubation with mercuric chloride and the enzyme characteristics of mercury papain was compared with that of native papain. Temperature and pH optima of mercury papain was more stable than that of native papain, and Michaelis constant and activation energy were not changed by modified with mercury. When mercury papain was stored at 4℃ it exhibited good stability and radiostability was studied under Co-60 γ-ray irradiation

スイヨウセイ コウブンシ ポリビニル アルコール ニヨル パパイン ノ コテイカ

Immobilization of papain by the use of water soluble polymer : polyvinyl alcohol (PVA) and the conditions for the preparation of immobilized papain were investigated. The results were obtained as follows : 1) To the 10% PVA water solution, papain was added, and the mixture was lyophilized, so that immobilized papain was easily obtained. 2) The PVA previously incubated in warm water resulted in a rise in the saponification rate, and also the PVA support prepared with the above PVA resulted in an increase in the thermal water stability. The PVA of 2000 degrees of polymerization was the best thermal water stability of the various PVA. 3) Immobilized papain prepeared PVA and papain in the proportion of 400mg to 20mg in a schale of 4.5 cm diameter showed some favorable properties. 4) This immobilized papain could withstand the continuous reaction for over 35 times, and showed high activity and stability

ポリアクリルアミド ゲル ニヨル パパイン ノ コテイカ

Papain was immobilized in crosslinked polyacrylamide gel by entrapment. The method is based on the polymerization of acrylamide in the presence of varying amount of N, N\u27-methylene bisacrylamide, 3-dimethyl aminopropionitrile and potassumpersulfate as crosslinking monomer, polymerization accelerator and initiator, in an aqueous medium containing the dissolved papain. It appeared that the only acrylamide as polymerization monomer decreased the activity of papain. Then, to protect papain against the denaturating agent, mercury chloride was used for protective agent. The papain activity was completely protected by this modified it\u27s active site (sulfhydril radical : -SH) with mercury. The apparent enzyme activity of acrylamide-gel entrapped mercury papain was about 24% (15.6% after three batch reactions) as compared with native papain activty. On the other hand, the activity of gel entrapped untreated papain was only 7.3% (7.0% after three batch reactions). The enzyme characteristics of gel entrapped papain was compared with that of native papain. Temperature and pH optima were not affected by the immobilization. The remaining activity of gel entrapped mercury papain showed about 32% of the original activity after 30 batch reactions at 35℃ for 20 min. In these reactions, it was found that only 45～50% of the original activity was retained until three batch reactions. Whereas the original activity of the gel entrapped untreated papain was retained only 28% of the gel entrapped mercury papain activity. However, about 70% of the original activity was still left, after 20 batch reactions at 35℃ for 20 min. However immobilization of mercury papain resulted in a grater amount of elimination, at the end of the batch reaction, the activity of the gel entrapped mercury papain showed 1.7 times that of the gel entrapped untreated papain

アイギョクシ ニヨル パパイン ノ コテイカ テンネンブツ タンタイ リヨウ ニヨル コウソ ノ コテイカ ダイ3ホウ

Aigyokushi (Ficus pumila L. var. awkeotsang Corner) fruit containes the gelation material of polysaccharide and exhibits the unusual properties. Aigyokushi hard get of an agarose gel-like was easily able to obtain from a small amount of the seeds by stirring and extracting with distilled water for 15～20 minutes at room temperature. In analogy with pectin, the main component of the gel was composed of galacturonic acids. The gel was became more hardening by the use of the alkaline earth metals and other several metals, whereupon the hardening gel was able to use very effectively as a support for immobilized enzyme. Activity of this immobilized papain was maintained at high levels and very stable for repeated usage. It recognized that the propaties of aigyokushi gel were similer to, or more superior than that of pectine for support of immobilized enzyme reported in the previous paper

アイギョクシ タトウ ゲル ノ ブンシリョウ ブンプ ト ゲル コウド

Gelation material of polysaccharide was prepared from the Aigyokushi (Ficus pumila L. var. aukeotsang Corner) seeds. It exhibited the unusual properties. The molecular weight distribution of the gel was measured by using Toyopeal HW-65 super gel filtration. The average of molecular weight of the gel was shown approximatly 283,000. Hardness of the gel was different from the temperature of the extraction water. It was found to increase with increase of the water\u27s temperature untill 75℃. On the other hand, the methoxyl group content of the each dried pectic substances decreased in the same range. It was shown a definite reverse tendency. The gelation of Aigyokushi polysaccharide was considered to be influenced by enzyme

ショクブツ バイヨウ サイボウ コテイカ ニヨル テンネン アカイロ シキソ ベタシアニン ノ セイサン ト サイボウガイ ホウシュツ

Phytolacca americana L. cultured cells were immobolized with calcium alginate. The pigment (betacianin) increased with an increase in the growth of the callus to 3 weeks. However, in the subsequent periods, the pigments decreased. It was observed that a part of the pigment was released from immobilized cells. It has become apparent that the calcium ion and magnecium ion had influence on the phenomenon