Purification and properties of a maltoheptaose- and maltohexaose-forming amylase produced by Bacillus subtilis US116

被引：31

作者：

Ben Messaoud, E ^{[1
]}

Ben Ali, M ^{[1
]}

Elleuch, N ^{[1
]}

Masmoudi, NF ^{[1
]}

Bejar, S ^{[1
]}

机构：

[1] Ctr Biotechnol Sfax, Sfax 3038, Tunisia

来源：

ENZYME AND MICROBIAL TECHNOLOGY | 2004年 / 34卷 / 07期

关键词：

B subtilis; amylase; maltoheptaose; maltohexaose; starch hydrolysis; 16S rRNA;

D O I：

10.1016/j.enzmictec.2004.03.002

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：

A new bacterial strain, identified as Bacillus subtilis US 116, was isolated from Tunisian soil and selected for its potential production of an atypical amylase with an industrial interest. The identification was founded on physiological tests and molecular techniques related to the 16S rRNA, 23S rRNA genes and intergenic sequences showing the highest similarity of 98% with regions in the complete genome of Bacillus subtilis 168 (accession no. Z99104). This strain produces an atypical amylase that was purified to homogeneity by a combination of acetone precipitation, size exclusion and ion exchange chromatography. The molecular mass of the enzyme is about 60 kDa as determined by SDS-PAGE. Optimal conditions for the activity of the purified enzyme are pH 6 and 65degreesC. The half-life duration is about 3 h at 70degreesC and 5 h at 65degreesC. This enzyme belongs to the endo-type amylases according to the hydrolytic mode study using Ceralpha and Betamyl methods. It is classified as a maltoheptaose- and maltohexaose-forming amylase since it generates about 30% maltohexaose (DP6) and 20% maltoheptaose (DP7) from starch. Moreover, the minimum length of maltosaccharide cleaved by this enzyme was maltoheptaose. (C) 2004 Elsevier Inc. All rights reserved.

引用

页码：662 / 666

页数：5

共 23 条

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