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Properties of recombinant 4-α-glucanotransferase from Bifidobacterium longum subsp. longum JCM 1217 and its application.
Jeong, Da-Woon; Jeong, Hyun-Mo; Shin, Yu-Jeong; Woo, Seung-Hye; Shim, Jae-Hoon.
Afiliación
  • Jeong DW; Department of Food Science and Nutrition, and The Korean Institute of Nutrition, Hallym University, Chuncheon, 24252 Republic of Korea.
  • Jeong HM; Department of Food Science and Nutrition, and The Korean Institute of Nutrition, Hallym University, Chuncheon, 24252 Republic of Korea.
  • Shin YJ; Department of Food Science and Nutrition, and The Korean Institute of Nutrition, Hallym University, Chuncheon, 24252 Republic of Korea.
  • Woo SH; Department of Food Science and Nutrition, and The Korean Institute of Nutrition, Hallym University, Chuncheon, 24252 Republic of Korea.
  • Shim JH; Department of Food Science and Nutrition, and The Korean Institute of Nutrition, Hallym University, Chuncheon, 24252 Republic of Korea.
Food Sci Biotechnol ; 29(5): 667-674, 2020 May.
Article en En | MEDLINE | ID: mdl-32419965
To determine the physiochemical properties of the 4-α-glucanotransferase from Bifidobacterium sp., the bllj_0114 gene encoding 4-α-glucanotransferase was cloned from Bifidobacterium longum subsp. longum JCM 1217 and expressed in Escherichia coli. The amino acid sequence alignment indicated that the recombinant protein, named BL-αGTase, belongs to the glycoside hydrolase (GH) family 77. BL-αGTase was purified using nickel-nitrilotriacetic acid affinity chromatography and characterized using various substrates. The enzyme catalyzed the disproportionation activity, which transfers a glucosyl unit from oligosaccharides to acceptor molecules, and had the highest activity at 40 °C and pH 6.0. In the presence of 5 mM metal ions, in particular Cu2+, Zn2+, and Fe2+, BL-αGTase activity was reduced. To determine whether BL-αGTase can be used to generate thermoreversible gels, potato starch was treated with BL-αGTase for various reaction times. The BL-αGTase-treated starches showed sol-gel reversibility and melted at 59.6-75.7 °C.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Biotechnol Año: 2020 Tipo del documento: Article Pais de publicación:

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Biotechnol Año: 2020 Tipo del documento: Article Pais de publicación: