Hydrolysis of Oligosaccharides by a Thermostable α-Galactosidase from Termitomyces eurrhizusReportar como inadecuado

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State Key Laboratory for Agrobiotechnology and Department of Microbiology, China Agricultural University, Beijing 100193, China


Shaanxi Microbiology Research Institute, No. 76 Xiying Road, Xi’an 710043, China


College of Food Science and Technology, Nanjing Agricultural University, Weigang, Nanjing 210095, China


School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong, China

These authors contributed equally to this work.


Authors to whom correspondence should be addressed.

Academic Editor: Vladimír Křen

Abstract The genus of Termitomyces purchased from the market has been identified as Termitomyces eurrhizus using the Internal Transcribed Spacer ITS method. An α-galactosidase from T. eurrhizus TEG, a monomeric protein with a molecular mass of 72 kDa, was purified 146 fold by employing ion exchange chromatography and gel filtration. The optimum pH and temperature was 5.0 and 60 °C, respectively. TEG was stable over pH 2–6, and also exhibited good thermostablility, retaining 100% of the original activity after incubation at 60 °C for 2 h. Inhibition of the enzyme activity by N-bromosuccinimide NBS constituted evidence for an essential role of tryptophan in the catalytic action of the isolated enzyme. Besides 4-nitro-phenyl α-d-galactophyranoside pNPGal, natural substrates could also be effectively hydrolyzed by TEG. Results of thin-layer chromatography TLC revealed complete enzymatic hydrolysis of raffinose and stachyose to galactose at 50 °C within 6 h. These properties of TEG advocate its utilization for elevating the nutritional value of soymilk. View Full-Text

Keywords: characterization; degradation; ITS; Termitomyces eurrhizus; TLC characterization; degradation; ITS; Termitomyces eurrhizus; TLC

Autor: Weiwei Zhang 1,†, Fang Du 2,†, Li Wang 1, Liyan Zhao 3, Hexiang Wang 1,* and Tzi Bun Ng 4,*

Fuente: http://mdpi.com/


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