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香川大学農学部学術報告 第72巻，2020
44
Aspergillus sojaeのフェルラ酸エステラーゼの精製と諸性質の検討
木村 功 ・三好美玖・稲津忠雄・木村義雄・田島茂行
要 約
フェルラ酸エステラーゼ（EC 3.1.1.73）はAspergillus sojaeの固体培養物から電気泳動的に均一に精製された．精製酵
素標品の分子質量はドデシル硫酸ナリウムポリアクリルアミドゲル電気泳動で30kDa，ゲル濾過クロマトグラフィーで
29kDaと見積もられた．等電点は3.8であった．精製酵素標品はドリセラーゼ処理した脱澱粉小麦ふすま部分加水分解物
（HSFWB）に対して最大活性を示したが，フェルラ酸メチル，ρ-クマル酸メチル，シナピン酸メチル及び３，４-ジメト
キシシナミン酸メチルにも弱いながら作用した．これらの結果から，精製酵素標品は，フェルラ酸エステラーゼのCあ
るいはDタイプに分類されることが示唆された．
...
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