![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
Uridine nucleosidase (EC 3.2.2.3) has been purified from malt by a factor of over 900 by combined ammonium sulfate precipitation, calcium phosphate gel treatment, Trisacryl M diethylaminoethyl chromatography, gel filtration, and preparative electrophoresis. The enzyme had a temperature optimum of about 60° C and pH optimum of 7.5. The apparent molecular weight of the enzyme was approximately 117,000, the pI was 6.3, the Km for uridine was 0.1 mM, and the activation energy was 6.5 kcal/mole. Uridine nucleosidase showed a very narrow specificity, being active only against uridine.