Expression, Purification and Characterization of Maltase from "Quick" Baker's Yeast

被引：1
作者：
Zhang, Cui-Ying [1 ]
Song, Hai-Yan [1 ]
Lin, Xue [1 ]
Bai, Xiao-Wen [1 ]
Xiao, Dong-Guang [1 ]
机构：
[1] Tianjin Univ Sci & Technol, Coll Biotechnol, Minist Educ, Tianjin Ind Microbiol Key Lab,Key Lab Ind Ferment, Tianjin 300457, Peoples R China
来源：
ADVANCES IN APPLIED BIOTECHNOLOGY, VOL II | 2015年 / 333卷
关键词：
Quick" baker's yeast; Maltase; Enzymatic properties; ALPHA-GLUCOSIDASE; SACCHAROMYCES-CEREVISIAE; LEAN DOUGH; MALTOSE; IDENTIFICATION;
D O I：
10.1007/978-3-662-46318-5_29
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The "quick" baker's yeasts are capable to rapidly metabolize maltose, thereby improving leavening ability. Given that maltase is the determining factor in maltose fermentation for "quick" baker's yeast, it is hence necessary to research the properties of the maltase independently for the "quick" baker's yeast. In this study, the heterogeneous expression of MAL62 encoding for maltase and purification of maltase were well completed. Furthermore, the enzymatic properties of maltase concentrated on the effects of substrate (maltose) and end product (glucose) were investigated as well as the physic-chemical properties and transglycosylation activity. The substrate maltose did not affect the activity of maltase, while the maltase activity was inhibited by the end product. This study provides guidance for the research of maltose metabolism for "quick" baker's yeast.
引用
收藏
页码：265 / 275
页数：11
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