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KMID : 1007520000090030183
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Food Science and Biotechnology
2000 Volume.9 No. 3 p.183 ~ p.187
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5´ - Phosphodiesterase Activity from Malt Rootlets
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Nam, Hee Sop
Kim, Suk Shin/LEE, Won Jong/Hong, Hyun Mi/Yoon, Jung Ro
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Abstract
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Crude enzyme preparations from several germinated seeds and malt rootlets were tested for the capacity to degrade RNA. Crude extract from malt rootlets showed the highest 5´-phosphodiesterase activity among plant sources tested and was the most effective in the degradation of RNA. 5´-Phosphodiesterase was purified from malt rootlets through combined ammonium sulfate precipitation, heat inactivation, DEAF-cellulose, and hydroxylapatite chromatography. The purified enzyme was free of 3´-nucleotidase, 5´-nucleotidase, and phosphomonoesterase activities. The enzyme was stable at pH between 5.0 and 10.0, an optimum pH of 9.0-10.0, with an apparent molecular weight of 35,000. The enzyme was stable at 60℃ up to 120 min without any loss of activity, and only 30% of the original activity was lost after 60 min at 70℃.
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KEYWORD
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