来自巴西青霉和黑曲霉的新型耐热聚半乳糖醛酸酶的特性分析
Characterization of novel thermostable polygalacturonases from Penicillium brasilianum and Aspergillus niger.
作者信息
Zeni Jamile, Pili Jonaina, Cence Karine, Toniazzo Geciane, Treichel Helen, Valduga Eunice
机构信息
Department of Food Engineering, URI-Erechim, Av. Sete de Setembro, 1621, Erechim, RS, 99700-000, Brazil.
Federal University of Fronteira Sul-Campus de Erechim, Av. Dom João Hoffmann, 313, Erechim, 99700-000, Brazil.
出版信息
Bioprocess Biosyst Eng. 2015 Dec;38(12):2497-502. doi: 10.1007/s00449-015-1468-6. Epub 2015 Sep 4.
The aim of this research was the partial characterization of polygalacturonase (PG) extracts produced by a newly isolated Penicillium brasilianum and Aspergillus niger in submerged fermentation. The partial characterization of the crude enzymatic extracts showed optimum activity at pH 5.5 and 37 °C for both extracts. The results of temperature stability showed that PG from both microorganisms were more stable at 55 °C. However, the enzyme obtained by P. brasilianum presents a half-life time (t 1/2 = 693.10 h), about one order of magnitude higher than those observed in for A. niger at 55 °C. In terms of pH stability, the PG produced by P. brasilianum presented higher stability at pH 4.0 and 5.0, while the PG from A. niger showed higher stability at pH 5.0.
本研究的目的是对新分离的巴西青霉和黑曲霉在深层发酵中产生的聚半乳糖醛酸酶（PG）提取物进行部分特性表征。粗酶提取物的部分特性表征表明，两种提取物在pH 5.5和37°C时具有最佳活性。温度稳定性结果表明，两种微生物产生的PG在55°C时更稳定。然而，巴西青霉获得的酶的半衰期（t1/2 = 693.10小时），比在55°C下黑曲霉观察到的半衰期高约一个数量级。在pH稳定性方面，巴西青霉产生的PG在pH 4.0和5.0时表现出更高的稳定性，而黑曲霉产生的PG在pH 5.0时表现出更高的稳定性。
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