A thermostable chitinase with chitin-binding activity from Phaseolus limensis

被引：18

作者：

Wang, S. Y. ^{[1
]}

Zhou, J. J.

Shao, B. ^{[1
]}

Lu, Y. J. ^{[2
]}

Rao, P. F. ^{[1
]}

机构：

[1] Fuzhou Univ, Inst Biotechnol, Fuzhou 340002, Fujian, Peoples R China

[2] Univ Wisconsin, Dept Food Sci, Madison, WI 53706 USA

来源：

JOURNAL OF FOOD SCIENCE | 2008年 / 73卷 / 06期

关键词：

antifungal; chitinase; chitin binding; large lima bean; thermostable;

D O I：

10.1111/j.1750-3841.2008.00800.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A 28.6-kDa chitinase with chitin-binding activity was isolated from the large lima bean (Phaseolus limensis) seeds. The procedure entailed extraction, ammonium sulfate precipitation, affinity chromatography on blue gel, and high-performance liquid chromatography (HPLC) on SP-Toyopearl. There was an almost 108-Affi-gel fold increase in specific activity of the purified chitinase compared with that of the crude extract. The enzyme exhibited a pI of 7.8 by isoelectric focusing electrophoresis. The optimum pH and the optimum temperature for activity toward N-acetyld-glucosamine were 5.4 and 40 to 50 degrees C, respectively. The enzyme was stable up to 55 degrees C. It exerted a potent inhibitory action toward fungal species, including Fusarium solani, Pythium aphanidermatum, and Sclerotium rolfsii.

引用

页码：C452 / C457

页数：6

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