Purification and Characterization of Acid-stable Protopectinase Produced by<i>Aspergillus awamori</i>in Solid-state Fermentation

DOI Web Site Web Site PubMed 被引用文献5件 参考文献28件
  • NAGAI Masaru
    Department of Food Science and Nutrition, Faculty of Agriculture, Kinki University
  • OZAWA Akira
    Department of Applied Biological Chemistry, College of Agriculture, Osaka Prefecture University
  • KATSURAGI Tohoru
    Graduate School of Biological Sciences, Nara Institute of Science and Technology
  • SAKAI Takuo
    Department of Food Science and Nutrition, Faculty of Agriculture, Kinki University

書誌事項

タイトル別名
  • Purification and Characterization of Acid-stable Protopectinase Produced by Aspergillus awamori in Solid-state Fermentation.

この論文をさがす

抄録

  Aspergillus awamori IFO 4033 produced an acid-stable protopectinase in solid-state fermentation using wheat bran as the medium. The enzyme was purified to a homogeneous preparation with anion-exchange, hydrophobic, and size-exclusion chromatography. The enzyme was a monomeric protein of 52 kDa, by SDS-PAGE analysis, with an isoelectric point of pH 3.7. The optimum pH for enzyme activity was 2.0, and it was most active at 50°C (at pH 2.0) and was stable up to 50°C (at pH 2.0). The enzyme showed pectin-releasing activity toward protopectins from various origins, especially on lemon protopectin. An outstanding characteristic of the enzyme was its extreme stability in acidic conditions: the enzyme activity was not lost after incubating at pH 2.0 and 37°C for 24 h.<br>

収録刊行物

被引用文献 (5)*注記

もっと見る

参考文献 (28)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ