Studies on Some Properties of Glutamate Decarboxylase from Lactic Acid Bacterium

Abstract

Abstract: This article has made a systematic research on the property of glutamate decarboxylase which was produced by a lactic acid bacterium. The heat stability, pH stability as well as the effect of pH, temperature and some chemical substances were studied. The reasult showed that the optimum temperature and pH were 52℃ and 4.5 respectively. The Km value of the enzyme was 24mmol. PLP, VB6 and Ca2+ showed positive effect on the activity of GAD in the following order: PLP>VB6>Ca2+ even when their concentration was under 100μmol. If the concentration of the acetate was under 0.05mmol, the enzyme activity was also enhanced.

Key words: lactic acid bacterium, glutamate decarboxylase(GAD), γ-amino butyric acid(GABA), enzyme activity

LIU Qing, YAO Hui-Yuan, ZHANG Hui. Studies on Some Properties of Glutamate Decarboxylase from Lactic Acid Bacterium[J]. FOOD SCIENCE, 2005, 26(4): 104-107.

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Studies on Some Properties of Glutamate Decarboxylase from Lactic Acid Bacterium

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