Characterization of Mannanase from a Novel Mannanase-Producing Bacterium
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- 作者：Li-Jung Yin ; Hsueh-Ming Tai ; Shann-Tzong Jiang
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：June 27, 2012
- 年：2012
- 卷：60
- 期：25
- 页码：6425-6431
- 全文大小：279K
- 年卷期：v.60,no.25(June 27, 2012)
- ISSN：1520-5118
文摘
Locust bean gum (LBG) was employed to screen mannanase-producing bacteria. The bacterium with highest mannanase ability was identified as Paenibacillus cookii. It revealed highest activity (6.67 U/mL) when cultivated in 0.1% LBG with 1.5% soytone and 0.5% tryptone after 4 days incubation at 27 掳C. Its mannanase was purified to electrophoretical homogeneity after DEAE-Sepharose and Sephacryl S-100 separation. The purified mannanase, with an N-terminus of GLFGINAY, had pH and temperature optimum at 5.0 and 50 掳C, respectively, and was stable at pH 5.0鈥?.0, 鈮?0 掳C. It was strongly activated by 尾-mercaptoethanol, dithiothreitol, cysteine, and glutathione, but inhibited by Hg2+, Cu2+, Zn2+, Fe3+, PMSF, iodoacetic acid, and EDTA. According to substrate specificity study, the purified mannanase had high specificity to LBG and konjac.