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Enzymatic Properties of the Xylanase Preparation from Thermomyces lanuginosus

Tatjana Cesar ; Laboratory of Biochemistry, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10 000 Zagreb, Croatia
Vladimir Mrša ; Laboratory of Biochemistry, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10 000 Zagreb, Croatia


Puni tekst: engleski pdf 8.834 Kb

str. 675-681

preuzimanja: 324

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Sažetak

Xylanase preparation obtained by submersed fermentation of Thermomyces lanuginosus (sample of the commercial xylanase preparation obtained from »Krka«, p.o., Novo Mesto, Slovenia) was characterized. The preparation is apparently devoid of other proteins, as shown by SDS-electrophoresis. The enzyme exhibited the highest activity at pH about 7.0, and in the temperature range 60-70 °C.
It was stable for 96 hours at pH between 5.0 and 9.0, and at temperatures up to 60 °C. Dithiobis-2-nitrobenzoic acid, p-hydroxym- ercuri benzoic acid and Hg24 ions completely inhibited the enzyme, while Mn2+, Fe2+ and P-mercaptoethanol enhanced the xylanase activity.

Ključne riječi

Hrčak ID:

136725

URI

https://hrcak.srce.hr/136725

Posjeta: 576 *