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Production of a thermoresistant alpha-galactosidase from Thermus sp. strain T2 for food processing

AuthorsPessela, Benevides C. CSIC ORCID ; Fernández-Lafuente, Roberto CSIC ORCID; Torres, Rodrigo; Mateo, César; Fuentes, Manuel CSIC ORCID ; Filho, Miguel; Vian Herrero, Alejandro; García, José Luis CSIC ORCID ; Guisán, José M.; Carrascosa, Alfonso V. CSIC ORCID
Issue DateFeb-2007
PublisherTaylor & Francis
CitationFood Biotechnology 21(1):91-103(2007)
AbstractThe gene of a thermostable alpha-galactosidase, aglA, from Thermus sp. strain T2 was sequenced, cloned and overexpressed in Escherichia coli (strain MC 2508. The purified enzyme proved to be quite thermostable, retaining high levels of activity even after incubation at 70°C. The optimal T was 65°C at pH 7. The highest activity was achieved at acid pH values, although good activity could be obtained in a broad pH range. Enzyme stability depends on the enzyme concentration at alkaline pH values, suggesting that under these conditions the subunit dissociation may be the first step in the inactivation of the enzyme. However, at pH 5 the enzyme stability becomes independent of the enzyme concentration. The enzyme also exhibited a quite broad specificity, although it shows the best activity with alpha derivatives of galactose, and was able to recognize very different substrates (alpha derivatives of mannose, xylose and maltose, and even beta galactose derivatives). There was no detectable activity against glucose derivatives
Description13 páginas -- PAGS nros. 91-103
Publisher version (URL)http://dx.doi.org/10.1080/08905430701191221
Appears in Collections:(CIB) Artículos
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