Purification and characterization of thermostable and detergent-stable α-amylase from Anoxybacillus sp. AH1
Yükleniyor...
Tarih
2016
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
University of Zagreb
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
A thermostable and detergent-stable ?-amylase from a newly isolated Anoxybacillus sp. AH1 was purified and characterized. Maximum enzyme production (1874.8 U/mL) was obtained at 24 h of incubation. The amylase was purified by using Sephadex G-75 gel filtration, after which an 18-fold increase in specific activity and a yield of 9 % were achieved. The molecular mass of the purified enzyme was estimated at 85 kDa by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The optimum pH and temperature values of the enzyme were 7.0 and 60 °C, respectively. The enzyme was highly stable in the presence of 30 % glycerol, retaining 85 % of its original activity at 60 °C within 120 min. Km and vmax values were 0.102 ?mol and 0.929 ?mol/min, respectively, using Lineweaver- Burk plot. The enzyme activity was increased by various detergents, but it was significantly inhibited in the presence of urea. Mg2+ and Ca2+ also significantly activated ?-amylase, while Zn2+, Cu2+ and metal ion chelators ethylenediaminetetraacetic acid (EDTA) and 1,10-phenanthroline (phen) greatly inhibited the enzyme activity. ?-Amylase activity was enhanced by ?-mercaptoethanol (?-ME) and dithiothreitol (DTT) to a great extent, but inhibited by p-chloromercuribenzoic acid (PCMB). Iodoacetamide (IAA) and N-ethylmaleimide (NEM) had a slight, whereas phenylmethylsulfonyl fluoride (PMSF) had a strong inhibitory effect on the amylase activity.
Açıklama
Anahtar Kelimeler
Anoxybacillus Sp. Ah1, Detergent-Stable ?-Amylase, Enzyme activity inhibition, Enzyme purification
Kaynak
Food Technology and Biotechnology
WoS Q Değeri
N/A
Scopus Q Değeri
Q2
Cilt
54
Sayı
1
Künye
Acer, Ö., Bekler, F. M., Pirinççioğlu, H., Güven, R. G. ve Güven, K. (2016). Purification and characterization of thermostable and detergent-stable α-amylase from Anoxybacillus sp. AH1. Food Technology and Biotechnology, 54(1), 70-77.
