PARTIAL PURIFICATION AND CHARACTERIZATION OF XYLANASE PRODUCED FROM Aspergillus niger USING WHEAT BRAN

被引：0
作者：
Ahmad, Zulfiqar [1 ]
Butt, Masood Sadiq [2 ]
Riaz, Muhammad [3 ]
机构：
[1] Islamia Univ Bahawalpur, Univ Coll Agr & Environm Sci, Bahawalpur, Pakistan
[2] Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Faisalabad, Pakistan
[3] BZ Univ Multan, Univ Coll Agr, Dept Food Sci & Technol, Multan, Pakistan
来源：
PAKISTAN JOURNAL OF AGRICULTURAL SCIENCES | 2013年 / 50卷 / 03期
关键词：
Xylanase; enzyme; purification; characterization; SDS-PAGE; wheat bran; Aspergillus niger; PHYSIOCHEMICAL PROPERTIES; ENDOXYLANASE; THERMODYNAMICS; KINETICS; MUTANT;
D O I：
暂无
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
In present exploration, purification and characterization of xylanase was carried out to find its optimum conditions for maximum functionality. The xylanase (EC 3.2.1.8) synthesized by Aspergillus niger in submerged fermentation was partially purified and characterized for different parameters like temperature, pH & heat stability. The molecular mass determined through SDS-PAGE was found 30 kDa. The specific activity of the enzyme was raised from 41.85 to 613.13 with 48.63% yield just in a two step partial purification comprising ammonium sulphate precipitation and Sephadex gel filteration column chromatography. The partially purified enzyme was found to be optimally active at 60 degrees C and 7.5 pH. Conclusively, for the application of xylanase in food, feed or paper manufacturing processes, it is necessary to consider its optimum pH and temperature.
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收藏
页码：433 / 437
页数：5
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