臨床検査において、L－グルタミンの測定に利用されます。
| 由来 | from microorganism |
|---|---|
| 系統名 | L-Glutamine amidohydrolase |
| EC 番号 | 3.5.1.2 |
| 反応式 | L-Glutamine + H2O →→→ L-Glutamineate + NH3 |
Glutaminase(GLN) グルタミナーゼ(GLN)
- 臨床診断用酵素
仕様
| Appearance | light gray lyophilizate | |
|---|---|---|
| Activity | ≧4 U/mg | |
| Contaminants | Catalase ≦3.0 U/U% | |
| Stabilizer | sucrose | |
| Storage condition | below - 20℃ |
特性
| Molecular weight | ca. 58 kDa (gel filtration) |
|---|---|
| Structure | heterodimer (45 kDa and 22 kDa) (SDS-PAGE) |
| Michaelis constant | 5.5×10-4 M (L-glutamine) |
| pH Optimum | ca. 7.0 |
| pH Stability | 5.5–9.0 |
| Optimum temperature | ca. 65℃ |
| Thermal stability | below 50℃ |
| Stability (liquid form) | stable at 37℃ for at least four days |
| Stability (powder form) | stable at 30℃ for at least two weeks |
| Specificity | L-glutamine (100), D-glutamine (70), L-asparagine (0), D-asparagine (0) |
アプリケーション
The enzyme is useful for the determination of L-glutamine in clinical analysis.
参考文献
Roberts, E., “The Enzymes,” Vol. 4 (2nd ed.), Academic Press, New York and London, 1960, pp. 285–300.
Hartman, S. C., “The Enzymes,” Vol. 4 (3rd ed.), Academic Press, New York and London, 1971, pp. 79–100.