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Characterization of the pro-aminopeptidase from Aeromonas caviae T-64
Z Z Zhang1, S Nirasawa, Y Nakajima
1Applied Enzymology Laboratory, National Food Research Institute, Tsukuba, Ibaraki, Japan.
Abstract:
The pro-aminopeptidase from Aeromonas caviae T-64 (pro-apAC) had maximal activity at 60 degrees C and was more stable than mature apAC at temperature up to 65 degrees C for 1 hour. The pH stability of pro-apAC ranged from 4.0 to 8.0, which is broader than the range for the mature apAC. The kcat/Km of pro-apAC was 1.4% to 24% of that of mature apAC.
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