Purification and Characterization of Peroxidase Isozyme C from Mung Bean

녹두의 Peroxidase Isozyme C의 생화학적 성장

Peroxidase isozyme C was isolated from mung bean cotyledon and purified to homogeneity as ascertained by chromatography and polyacrylamide gel electrophoresis, and then crystallized. Purification procedures included ammonium sulfate precipitation and column chromatography on Sephadex G-75, DEAE-cellulose and DEAE-Sephadex A-50. Peroxidase isozyme C was purified about 63 fold with 5% recovery. Isozyme C showed optimal activity at pH 5.0 with o-dianisidine and at pH 6.0 with guaiacol as substrate, and the optimal temperature was $70^{\circ}C$. Molecular weight of 50,000 was estimated for the isozyme C by SDS-polyacrylamide gel electrophoresis. At $70^{\circ}C$, it took 30 min to inactivate the isozyme to 50%, and at $80^{\circ}C$, this isozyme was almost completely inactivated in 20 min. The Km value of isozyme C for o-dianisidine was 0.11mM and that for guaiacol was 60.98mM using hydrogen peroxide as cosubstrate, and the kinetic pattern showed a competitive cyanide inhibition with respect to substrate. The crystalline structure of isozyme C was rectangular in shape.

녹두의 자엽에서 peroxidase isozyme을 $(NH_4)_2SO_4$ 침전, Sephadex G-75, DEAE-cellulose 및 DEAE-Sephadex A-50 column chromatography 등으로 63배 정제하여 그 특성 및 결정구조를 조사하였다. Isozyme C는 Rm 값이 0.24로서 분자량이 50,000 dalton인 단량체였다. 이 효소의 반응 최적 PH는 o-dianisidine에 대하여 5.0, guaiacol에 대해서는 6.0, 반응 최적온도는 $70^{\circ}C$였으며 열에 대해서도 비교적 안정하였다. o-dianisidine과 guaiacol에 대한 Km 값은 각각 0.11mM, 60.98mM이었으며, isozyme C에 대한 기질과 cyanide는 경쟁적 저해형식을 나타내었다. Isozyme C는 평면상 직사각형의 결정구조를 하고 있었다.