Some Characteristics and Isolation of Novel Thermostable beta-Galactosidase from Thermus oshimai DSM 12092
Küçük Resim Yok
Tarih
2013
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Korean Society Food Science & Technology-Kosfost
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The beta-galactosidases belong to the class of hydrolytic enzymes and have been used as lactose hyrolysis. The enzyme is used in reducing lactose milk production, an outstanding industrial product used by a large lactose-intolerant population. This is the first detailed report of some characteristics of beta-galactosidase and the gene encoding beta-galactosidase in Thermus oshimai DSM 12092. The growth rate (mu, 1/h), and the doubling time (t(D), h) for T. oshimai grown both in shaking flasks and in a bioreactor were determined. The optimal temperature and pH for beta-galactosidase were determined as 75 degrees C and 7.4, respectively. This enzyme was thermostable and was retained by more than 70% at 90 degrees C for 3 h. The beta-galactosidase from T. oshimai DSM 12092 was more stable in basic pH and Zn2+ was the most effective divalent cation. Also, 2 steps of purification consisting of ammonium sulfate precipitation and gel filtration were employed and purified 32-fold.
Açıklama
Anahtar Kelimeler
beta-galactosidase, T. oshimai DSM 12092, thermostability, galactooligosaccarides synthesis
Kaynak
Food Science and Biotechnology
WoS Q Değeri
Q3
Scopus Q Değeri
Cilt
22
Sayı
1
