Alves-Prado Heloiza Ferreira, Gomes Eleni, Da Silva Roberto
UNESP-State University of São Paulo, Biochemistry and Applied Microbiology Laboratory, Rua Cristóvão Colombo no. 2265, 15054-000, São José do Rio Preto, SP, Brazil.
Appl Biochem Biotechnol. 2006 Spring;129-132:234-46. doi: 10.1007/978-1-59745-268-7_18.
Cyclodextrin glycosyltransferase (CGTase) is an enzyme that produces cyclodextrins from starch by an intramolecular transglycosylation reaction. Cyclodextrins have been shown to have a number of applications in the food, cosmetic, pharmaceutical, and chemical industries. In the current study, the production of CGTase by Paenibacillus campinasensis strain H69-3 was examined in submerged and solid-state fermentations. P. campinasensis strain H69-3 was isolated from the soil, which grows at 45 degrees C, and is a Gram-variable bacterium. Different substrate sources such as wheat bran, soybean bran, soybean extract, cassava solid residue, cassava starch, corn starch, and other combinations were used in the enzyme production. CGTase activity was highest in submerged fermentations with the greatest production observed at 48-72 h. The physical and chemical properties of CGTase were determined from the crude enzyme produced from submerged fermentations. The optimum temperature was found to be 70-75 degrees C, and the activity was stable at 55 degrees C for 1 h. The enzyme displayed two optimum pH values, 5.5 and 9.0 and was found to be stable between a pH of 4.5 and 11.0.
环糊精糖基转移酶（CGTase）是一种通过分子内转糖基化反应从淀粉产生环糊精的酶。环糊精已被证明在食品、化妆品、制药和化工行业有许多应用。在本研究中，对坎皮纳斯芽孢杆菌H69-3菌株在液体深层发酵和固态发酵中生产CGTase的情况进行了研究。坎皮纳斯芽孢杆菌H69-3菌株是从土壤中分离出来的，能在45℃下生长，是一种革兰氏染色不定的细菌。在酶的生产中使用了不同的底物来源，如麦麸、大豆皮、大豆提取物、木薯固体残渣、木薯淀粉、玉米淀粉以及其他组合。在液体深层发酵中CGTase活性最高，在48 - 72小时观察到最大产量。从液体深层发酵产生的粗酶中测定了CGTase的物理和化学性质。发现最适温度为70 - 75℃，并且在55℃下活性稳定1小时。该酶表现出两个最适pH值，5.5和9.0，并且发现在pH 4.5至11.0之间稳定。
