Thermal and operational deactivation of Aspergillus fumigatus β-glucosidase in ethanol/water pretreated wheat straw enzymatic hydrolysis
| Autor: | Felix Garcia-Ochoa, Mateusz Wojtusik, Priscilla Vergara, Juan C. Villar, Miguel Ladero |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
0301 basic medicine Cellobiose Bioengineering 01 natural sciences Applied Microbiology and Biotechnology Aspergillus fumigatus Fungal Proteins 03 medical and health sciences chemistry.chemical_compound Hydrolysis Non-competitive inhibition 010608 biotechnology Enzymatic hydrolysis Enzyme Stability Triticum Chromatography Ethanol biology beta-Glucosidase Temperature Water General Medicine Straw biology.organism_classification Kinetics Glucose 030104 developmental biology chemistry Uncompetitive inhibitor Biotechnology |
| Zdroj: | Journal of Biotechnology. 292:32-38 |
| ISSN: | 0168-1656 |
| DOI: | 10.1016/j.jbiotec.2019.01.009 |
| Popis: | The stabilization effects on a novel commercial β-glucosidase preparation from Aspergillus fumigatus during saccharification of ethanol-water pretreated wheat straw were analysed in comparison to this enzyme stability during cellobiose hydrolysis. For this purpose, the kinetics of β-glucosidase residual activity during cellobiose hydrolysis from 40 till 70 °C were studied, resulting in the fitting of a first-order partial deactivation model. Furthermore, a subsequent fitting of a kinetic model including this first-order deactivation equation and a Michaelis-Menten equation with double competitive inhibition by glucose and uncompetitive inhibition by cellobiose to released glucose was successful. Finally, global enzyme deactivation and prospective deactivation of enzyme remaining in the liquid phase were evaluated during wheat straw hydrolysis at 50 °C as a relevant saccharification process. Results suggest that the presence of a solid substrate dramatically reduces the global deactivation rate of the enzyme and, in addition, there is no loss the stability of the enzyme in the liquid phase along the saccharification process, even for 72 h. |
| Databáze: | OpenAIRE |
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