Presence of alcohol acetyltransferase in melons (Cucumis melo L)

被引：25

作者：

Ueda, Y

Fujishita, N

Chachin, K

机构：

[1] College of Agriculture, Osaka Prefecture University, Sakai

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 1997年 / 10卷 / 02期

关键词：

alcohol acetyltransferase; Cucumis melo; melon;

D O I：

10.1016/S0925-5214(96)01303-8

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Of 20 genotypes of melon fruits tested, 17 were able to esterify exogenous isoburyl alcohol. Alcohol acetyltransferase involved in esterification of alcohols with acetyl CoA was extracted from melon pulp. The partially purified enzyme had pH and temperature optima of 8 and 30 degrees C respectively. The enzyme was relatively stable at temperatures up to 40 degrees C. The molecular weight was estimated by gel filtration to be about 400 kDa. The protein band corresponding to this molecular weight was absent from gels loaded with protein from a melon genotype lacking the ability to form esters. (C) 1997 Elsevier Science B.V.

引用

页码：121 / 126

页数：6

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