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Peanut Alcohol Dehydrogenase. 2. Physico‐Chemical and Kinetic Properties
Author(s) -
SWAISGOOD H. E.,
PATTEE H. E.
Publication year - 1968
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1968.tb03638.x
Subject(s) - chemistry , yeast , enzyme , alcohol dehydrogenase , alcohol , aqueous solution , kinetic energy , biochemistry , chromatography , organic chemistry , physics , quantum mechanics
SUMMARY– Some of the physical, chemical, and kinetic properties of peanut alcohol dehydrogenase have been investigated. A molecular weight of 112,000 and a sedimentation coefficient of 5.46 S were obtained in aqueous salt solutions. The enzyme preparation contained 1.5 g‐atoms of Zn per mole of enzyme and was inactivated by l,l0‐phenanthroline, EDTA, 8‐hydroxyquinoline & sulfonic acid, and iodoacetate. Comparison of the peanut enzyme kinetic properties with those of yeast and liver alcohol dehydrogenases indicated generally a greater similarity to the yeast enzyme.