Corpus ID: 160027621

Purification and Properties of Soybean Allantoinasel

@inproceedings{Wang2007PurificationAP,
  title={Purification and Properties of Soybean Allantoinasel},
  author={L. Wang and R. L. ANDE RSON},
  year={2007}
}
  • L. Wang, R. L. ANDE RSON
  • Published 2007
Soybean allantoinase was purified by ammonium sulfate precipitation, diethylaminoethyl cellulose chromatography, and gel filtration. The enzyme, which is present in soybean whey, was purified 67 I-fold from a pH 4.5 acetate buffer extract. The yield was more than 30~7c. Allantoinase has a sedimentation coefficient of 4.9S, which corresponds to a molecular weight of about 50,000. The enzyme has an optimum pH of 8.4, Km of 4.4 X 102 1\1. and an optimum temperature at 70°C. Short heating of the… Expand

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