Cloning, purification and biochemical characterisation of an organic solvent-, detergent-, and thermo-stable amylopullulanase from Thermococcus kodakarensis KOD1
- Authors
- Guan, Qingtian; Guo, Xiaohan; Han, Ting; Wei, Mengwei; Jin, Meiling; Zeng, Fan; Liu, Lin; Li, Zhe; Wang, Yuhan; Cheong, Gang-Won; Zhang, Shihong; Jia, Baolei
- Issue Date
- May-2013
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Amylopullulanase; GH57 family; Thermophilic archaeon; Extremely stable; Industrial application
- Citation
- PROCESS BIOCHEMISTRY, v.48, no.5-6, pp 878 - 884
- Pages
- 7
- Indexed
- SCI
SCIE
SCOPUS
- Journal Title
- PROCESS BIOCHEMISTRY
- Volume
- 48
- Number
- 5-6
- Start Page
- 878
- End Page
- 884
- URI
- https://scholarworks.gnu.ac.kr/handle/sw.gnu/20676
- DOI
- 10.1016/j.procbio.2013.04.007
- ISSN
- 1359-5113
1873-3298
- Abstract
- Thermostable amylopullulanases can catalyse the hydrolysis of both alpha-1,4 and alpha-1,6 glucosidic bonds and are of considerable interest in the starch saccharification industry. In this study, the gene Apu-Tk encoding an extracellular amylopullulanase was cloned from an extremely thermophilic anaerobic archaeon Thermococcus kodakarensis KOD1. Apu-Tk encodes an 1100-amino acid protein with a 27-residue signal peptide, which has a predicted mass of 125 kDa after signal peptide cleavage. Sequence alignments showed that Apu-Tk contains the five regions conserved in all GH57 family proteins. Full-length Apu-Tk was expressed in Escherichia coli and purified to homogeneity. The purified enzyme displayed both pullulanase and amylase activity. The optimal temperature for Apu-Tk to hydrolyse pullulan and soluble starch was >100 degrees C. Apu-Tk was also active at a broad range of pH (4-7), with an optimum pH of similar to 5.0-5.5. Apu-Tk also retained >30% of its original activity and partially folded globular structure in the presence of 8% SDS or 10% beta-mercaptoethanol. The high yield, broad pH range, and stability of Apu-Tk implicate it as a potential enzyme for industrial applications. (C) 2013 Elsevier Ltd. All rights reserved.
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