Cyclodextrin Production by Bacillus lehensis Isolated from Cassava Starch: Characterisation of a Novel Enzyme

被引：6

作者：

Blanco, Kate Cristina ^{[1
]}

de Moraes, Flavio Faria ^{[2
]}

Bernardi, Natalia Sozza ^{[1
]}

Braga Vettori, Mary Helen Palmuti ^{[1
]}

Monti, Rubens ^{[3
]}

Contiero, Jonas ^{[1
]}

机构：

[1] UNESP Univ Estadual Paulista, Inst Biol Sci, Dept Biochem & Microbiol, BR-1515 Rio Claro, SP, Brazil

[2] UEM Univ Estadual Maringa, Dept Chem Engn, Maringa, Parana, Brazil

[3] UNESP Univ Estadual Paulista, Fac Pharmaceut Sci, Dept Food & Nutr, BR-1515 Rio Claro, SP, Brazil

来源：

CZECH JOURNAL OF FOOD SCIENCES | 2014年 / 32卷 / 01期

关键词：

cyclodextrin glycosyltransferase; affinity chromatography; purification; GLYCOSYLTRANSFERASE;

D O I：

10.17221/432/2012-CJFS

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The properties of a previously unknown enzyme, denominated cyclodextrin glycosyltransferase, produced from Bacillus lehensis, were evaluated using affinity chromatography for protein purification. Enzyme characteristics (optimum pH and temperature; pH and temperature stability), the influence of substances on the enzyme activity, enzyme kinetics, and cyclodextrin production were analysed. Cyclodextrin glycosyltransferase was purified up to 320.74-fold by affinity chromatography using beta-cyclodextrin as the binder and it exhibited 8.71% activity recovery. This enzyme is a monomer with a molecular weight of 81.27 kDa, as estimated by SDS-PAGE. Optimum temperature and pH for cydodextrin glycosyltransferase were 55 degrees C and 8.0, respectively. The Michaelis-Menten constant was 8.62 g/l during maximum velocity of 0.858 g/l.h.

引用

页码：48 / 53

页数：6

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