A β-cyclodextrin glycosyltransferase from a newly isolated Paenibacillus pabuli US 132 strain:: Purification, properties and potential use in bread-making
A β-cyclodextrin glycosyltransferase from a newly isolated Paenibacillus pabuli US 132 strain:: Purification, properties and potential use in bread-making
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DOI：
10.1016/j.bej.2006.11.016
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发表时间：
2007-04-01
影响因子：
3.9
通讯作者：
Bejar, Samir
中科院分区：
文献类型：
--
作者：
Jemli, Sonia;Ben Messaoud, Ezzedine;Bejar, Samir
从突尼斯土壤中分离出一株设计为US132的菌株，因其产生有效的环糊精糖基转移酶（CGTase）活性而被选中。通过16S rDNA和16S- 23s内部转录间隔区（ITS）测序，鉴定该菌株为pabuli Paenibacillus pabuli。US 132 CGTase是一个约70 kDa的单体，通过疏水相互作用色谱和淀粉吸附纯化到均匀性。该酶在65℃，10 mM钙的存在下表现出最大的活性，在pH范围5.5-9时最活跃，在6.5时最理想。使用10% （w/v）的马铃薯淀粉，该CGTase产生高水平的环糊精，达到42 g/l， β -环糊精比为63%。此外，这种酶可以用于面包烘焙过程，因为在面团混合物中添加它可以显著提高面包的体积，并降低面包在储存过程中的硬度。(c) 2006 Elsevier B.V.版权所有
A bacterial strain designed US132, isolated from a Tunisian soil was selected for its production of a potent cyclodextrin glycosyltransferase (CGTase) activity. This strain was identified as Paenibacillus pabuli by sequencing of the 16S rDNA and the 16S-23S internal transcribed spacer (ITS). The US 132 CGTase, purified to homogeneity by hydrophobic interaction chromatography and starch adsorption, is a monomer of approximately 70 kDa. This enzyme exhibited a maximal activity at 65 degrees C, in presence of 10 mM calcium, and was most active at pH range 5.5-9 with an optimum at 6.5. Using 10% (w/v) of potato starch, this CGTase produced a high level of cyclodextrins reaching 42 g/l with a beta-cyclodextrin ratio of 63%. Furthermore, this enzyme can be used in the bread-baking process since its addition in the dough mix improved significantly the loaf volume and decreased the firmness of bread during storage. (c) 2006 Elsevier B.V. All rights reserved.