Literature DB >> 31174763

Characterization of a novel alkaline β-agarase and its hydrolysates of agar.

Xinglin Chen1, Hetong Lin2, Min Jin3, Runying Zeng3, Mengshi Lin4.   

Abstract

A novel gene aga3027 from the genome of Flammeovirga sp. OC4, isolated from the deep sea, was screened and expressed in Escherichia coli BL21. This gene encoded the genetic information of a potential agarase that consists of 851 amino acids and belongs to 16 β-agarase family of glycoside hydrolase. Purified recombinant Aga3027 demonstrated the maximum activity of agarase at 40 °C and pH 9.0, displaying excellent thermostability and pH-stability. The agarase retained more than 80% of its maximum activity after incubation at 30-40 °C for 48 h, or after incubation at pH 6.0-9.0 for 60 min, which indicated that this agarase was suitable for industrial applications. Silica gel chromatography was used to purify the hydrolysates of agar treated by agarase from the recombinant Aga3027. The hydrolysates were identified as neoagarotetraose and neoagarohexaose by thin layer chromatography and further confirmed by ion chromatography.
Copyright © 2019 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Agar; Alkaline; Flammeovirga sp. OC4; Hydrolysate; Neoagaroligosaccharides; Purification; Recombinant Aga3027; β-Agarase

Mesh:

Substances:

Year:  2019        PMID: 31174763     DOI: 10.1016/j.foodchem.2019.05.132

Source DB:  PubMed          Journal:  Food Chem        ISSN: 0308-8146            Impact factor:   7.514


  2 in total

1.  Expression and Characterization of a Novel Cold-Adapted and Stable β-Agarase Gene agaW1540 from the Deep-Sea Bacterium Shewanella sp. WPAGA9.

Authors:  Wenxin Wang; Jianxin Wang; Ruihua Yan; Runying Zeng; Yaqiang Zuo; Dingquan Wang; Wu Qu
Journal:  Mar Drugs       Date:  2021-07-29       Impact factor: 5.118

2.  Thermostability mechanisms of β-agarase by analyzing its structure through molecular dynamics simulation.

Authors:  Lixing Liu; Lixi Cai; Yunmeng Chu; Min Zhang
Journal:  AMB Express       Date:  2022-05-06       Impact factor: 4.126

  2 in total

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