PURIFICATION AND SOME PROPERTIES OF BETA-MANNANASE FROM BACILLUS SP

被引：21
|
作者：
OOI, T
KIKUCHI, D
机构：
来源：
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 1995年 / 11卷 / 03期
关键词：
BACILLUS SP; MANNAN; BETA-MANNANASE;
D O I：
10.1007/BF00367106
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：
beta-Mannanase produced by Bacillus sp. W-2, isolated from decayed commercial konjak cake, was purified from the culture supernatant by (NH4)(2)SO4 precipitation, adsorption to konjak gel, and column chromatography with DEAE-cellulose, Sephadex G-100 and Sephacryl S-200. Its molecular size was estimated by SDS-PAGE as 40 kDa, and by gel filtration as 36 kDa. The enzyme was most active at pH 7 and 70 degrees C and was stable for at least 1 h between pH 5 and 10 and below 60 degrees C. Its activity was completely inhibited by Hg2+. The enzyme hydrolysed galactomannan better than glucomannan and mainly produced mannose and mannobiose.
引用
收藏
页码：310 / 314
页数：5
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