An a-glucosidase activity (EC 3.2.1.20) isolated from Sulfolobus solfataricus strain MT-4 was characterised and found of interest at industrial level in the saccharification step of hydrolysis process of starch. The gene encoding for the enzyme was expressed in Escherichia coli BL21 (DE3). with a yield of 87.5 U/g of wet biomass. The recombinant cytosolic enzyme was purified to homogeneity with a rapid purification procedure employing only steps of selective and progressive thermal precipitations with a final yield of 75.4% and a purification of 14.5-fold. The properties of this thermophilic a-glucosidase were compared with those of the a-glucosidase of a commercial preparation from Aspergillus niger used in the starch processing.
Properties of the recombinant α-glucosidase from Sulfolobus solfataricus in relation to starch processing / Martino, A; Schiraldi, Chiara; Fusco, S; Di Lernia, I; Costabile, T; Pellicano, T; Marotta, M; Generoso, M; van der Oost, J; Sensen, C. W; Charlebois, R. L; Moracci, Marco; Rossi, M; De Rosa, M.. - In: JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC. - ISSN 1381-1177. - 11:4-6(2001), pp. 787-794. [10.1016/S1381-1177(00)00082-5]
Properties of the recombinant α-glucosidase from Sulfolobus solfataricus in relation to starch processing
SCHIRALDI, CHIARA;MORACCI, Marco;
2001
Abstract
An a-glucosidase activity (EC 3.2.1.20) isolated from Sulfolobus solfataricus strain MT-4 was characterised and found of interest at industrial level in the saccharification step of hydrolysis process of starch. The gene encoding for the enzyme was expressed in Escherichia coli BL21 (DE3). with a yield of 87.5 U/g of wet biomass. The recombinant cytosolic enzyme was purified to homogeneity with a rapid purification procedure employing only steps of selective and progressive thermal precipitations with a final yield of 75.4% and a purification of 14.5-fold. The properties of this thermophilic a-glucosidase were compared with those of the a-glucosidase of a commercial preparation from Aspergillus niger used in the starch processing.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
