Abstract
For the assay of hyaluronidase (HAase) produced by Streptomyces hyalurolyticus, reductimetric method measuring the increase of reducing group resulting from depolymerization of hyaluronic acid (HA) by this enzyme was examined in addition to turbidity reducing method employed so far. The assay standard curve of reductimetric method was defined. Several important properties of this enzyme were investigated using purified preparation from culture filtrate of the medium composed of soluble starch, peptone, and meat extract. The enzyme was strikingly resistant against heat and no appreciable decrease of activity was observed by heat treatment up to 75_??_80°C, for 30min. The enzyme had a stable activity over the remarkably broad pH range from 4 to 10 during 24 hr at 38°C. Quite different from HAase which have ever been known until now, this enzyme was proved to be never inhibited at all by any high molecular sulphate esters e. g. chondroitin sulphate (ChS) A, B, C and D, keratosulphate, sodium heparin and potassium polyvinyl sulphate.
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