Biomaterial Database

[Further characterization of a chlorogenic acid hydrolase from Aspergillus niger (author's transl)]. 1980

B Schöbel, and W Pollmann

In addition to our previous paper [1] further characteristics of the chlorogenic acid hydrolase are described. Polyacrylamide gel electrophoresis revealed only one band for the purified enzyme. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis showed a molecular weight of 60 000, demonstrating four subunits of the enzyme (total molecular weight 240 000). The enzyme is stable in a pH-range of 3.0--8.5 and up to a temperature of 55 degrees C. The temperature coefficient Q10 is 1.5, the activation energy EA is 6.0 kcal/mol. The amino acid analysis and substrate specificity data are given in tables. Essential for the enzyme activity is the C=C double bound neighbouring the ester linkage. The enzyme crystallizes in prisms.

UI	MeSH Term	Description	Entries
D007700	Kinetics	The rate dynamics in chemical or physical systems.
D008970	Molecular Weight	The sum of the weight of all the atoms in a molecule.	Molecular Weights,Weight, Molecular,Weights, Molecular
D002151	Calorimetry	The measurement of the quantity of heat involved in various processes, such as chemical reactions, changes of state, and formations of solutions, or in the determination of the heat capacities of substances. The fundamental unit of measurement is the joule or the calorie (4.184 joules). (McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed)
D002265	Carboxylic Ester Hydrolases	Enzymes which catalyze the hydrolysis of carboxylic acid esters with the formation of an alcohol and a carboxylic acid anion.	Carboxylesterases,Ester Hydrolases, Carboxylic,Hydrolases, Carboxylic Ester
D006863	Hydrogen-Ion Concentration	The normality of a solution with respect to HYDROGEN ions; H+. It is related to acidity measurements in most cases by pH	pH,Concentration, Hydrogen-Ion,Concentrations, Hydrogen-Ion,Hydrogen Ion Concentration,Hydrogen-Ion Concentrations
D001234	Aspergillus niger	An imperfect fungus causing smut or black mold of several fruits and vegetables such as grapes, apricots, onions, and peanuts, and is a common contaminant of food.	Aspergillus lacticoffeatus
D013379	Substrate Specificity	A characteristic feature of enzyme activity in relation to the kind of substrate on which the enzyme or catalytic molecule reacts.	Specificities, Substrate,Specificity, Substrate,Substrate Specificities

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