Expression and enzymatic characterization of rice α-galactosidase II displayed on yeast cell surface
| Autor: | Qi Xin, Tuoping Li, Jia Guo, Suhong Li, Yun Gong, Mosi Dong |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
chemistry.chemical_classification
Guar gum biology Saccharomyces cerevisiae Soybean meal food and beverages Bioengineering biology.organism_classification Ascorbic acid Applied Microbiology and Biotechnology Biochemistry Yeast Hydrolysis chemistry.chemical_compound Enzyme chemistry Urea Food science |
| Zdroj: | Process Biochemistry. 81:57-62 |
| ISSN: | 1359-5113 |
| Popis: | A yeast (Saccharomyces cerevisiae EBY100) surface displayed rice α-galactosidase II (YSD rice α-Gal II) was constructed. The optimum temperature and pH of YSD rice α-Gal II were 45 °C and 4.0–5.5, respectively. Ascorbic acid significantly increased the expression level of YSD rice α-Gal II by 5.7-fold, compared to control, indicating its importance in the production and application of YSD rice α-Gal II. Meanwhile, protective agents including Fe3+, EDTA, urea, and l -arginine also enhanced YSD rice α-Gal II activity by a certain extent (15–78%). Furthermore, YSD rice α-Gal II exhibited higher thermal, pH, and storage stability, and remarkable hydrolytic activity toward defatted soybean meal and guar gum. Hence, YSD rice α-Gal II has great potential for degradation of the non-digestible and flatulence-causing oligo- or poly-saccharides and could be a commendable candidate for extensive application in food and feed industries. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect