Single-step purification and characterization of an extreme halophilic, ethanol tolerant and acidophilic xylanase from Aureobasidium pullulans NRRL Y-2311-1 with application potential in the food industry
Makaleler > Tam Makale · 2017
Yazarlar: Sırma YEĞİN
FOOD CHEMISTRY, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2017, cilt 221, ss 67-75
DOI: 10.1016/j.foodchem.2016.10.003
Özet
An extracellular xylanase from Aureobasidium pullulans NRRL Y-2311-1 produced on wheat bran was purified by a single-step chromatographic procedure. The enzyme had a molecular weight of 21.6 kDa. The optimum pH and temperature for xylanase activity were 4.0 and 30-50 degrees C, respectively. The enzyme was stable in the pH range of 3.0-8.0. The inactivation energy of the enzyme was calculated as 218 kJ mol(-1). The xylanase was ethanol tolerant and kept complete activity in the presence of 10% ethanol. Likewise, it retained almost complete activity at a concentration range of 0-20% NaCl. In general, the enzyme was resistant to several metal ions and reagents. Mg2+, Zn2+, Cu2+, K1+, EDTA and beta-mercaptoethanol resulted in enhanced xylanase activity. The K-m and V-max values on beechwood xylan were determined to be 19.43 mg ml(-1) and 848.4 U ml(-1), respectively. The enzyme exhibits excellent characteristics and could, therefore, be a promising candidate for application in food and bio-industries. (C) 2016 Elsevier Ltd. All rights reserved.