Production and characterization of partially purified thermostable α-galactosidases from Streptomyces griseoloalbus for food industrial applications

被引：22

作者：

Anisha, G. S. ^{[1
]}

Rojan, P. J. ^{[1
]}

Nicemol, J. ^{[1
]}

Niladevi, K. N. ^{[1
]}

Prema, P. ^{[1
]}

机构：

[1] CSIR, Div Biotechnol, Natl Inst Interdisciplinary Sci & Technol, Trivandrum 695019, Kerala, India

来源：

FOOD CHEMISTRY | 2008年 / 111卷 / 03期

关键词：

Streptomyces griseoloolbus; alpha-galactosidase solid-state fermentation; partial purification; characterization; thermostability;

D O I：

10.1016/j.foodchem.2008.04.029

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

Solid-state fermentation was carried out for the production of extracellular alpha-galactosidase by Streptomyces griseoloalbus. Soybean flour was the best solid substrate for alpha-galactosidase production. In flask-level optimization, the highest enzyme yield of 111 +/- 0.2 U/gds was obtained under optimal conditions. The partially purified a-galactosidase preparation showed highest activity at pH 5.0 and 65 degrees C. The enzyme was completely stable at pH 5.0 to 7.0 and at 50 and 55 degrees C for 5 h. The t(1/2) of the enzyme at 65 degrees C was 3.5 h. The information obtained from the present investigation is advantageous for food industrial applications of S. griseoloalbus alpha-galactosidases. (c) 2008 Elsevier Ltd. All rights reserved.

引用

页码：631 / 635

页数：5

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