A xylanase with broad pH and temperature adaptability from Streptomyces megasporus DSM 41476, and its potential application in brewing industry

文献类型: 外文期刊

第一作者: Qiu, Zhenhua

作者: Qiu, Zhenhua;Shi, Pengjun;Luo, Huiying;Bai, Yingguo;Yuan, Tiezheng;Yang, Peilong;Yao, Bin;Qiu, Zhenhua;Liu, Suchun

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关键词: Xylanase;Streptomyces megasporus;Yeast expression;Mashing

期刊名称:ENZYME AND MICROBIAL TECHNOLOGY ( 影响因子:3.493; 五年影响因子:3.699 )

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收录情况: SCI

摘要: A xylanase gene, xynAM6, was isolated from the genomic DNA library of Streptomyces megasporus DSM 41476 using colony PCR screening method. The 1440-bp full-length gene encodes a 479-amino acid peptide consisting of a putative signal peptide of 36 residues, a family 10 glycoside hydrolase domain and a family 2 carbohydrate-binding module. The mature peptide of xynAM6 was successfully expressed in Pichia pastoris GS115. The optimal pH and temperature were pH 5.5 and 70 °C, respectively. The enzyme showed broad temperature adaptability (>60% of the maximum activity at 50-80 °C), had good thermostability at 60 °C and 70 °C, remained stable at pH 4.0-11.0, and was resistant to most proteases. The K_m and V_(max) values for oat spelt xylan were 1.68 mg ml~(-1) and 436.76 μmol min~(-1) mg~(-1), respectively, and 2.33 mgml~(-1) and 406.93 μmol min~(-1) mg~(-1) for birchwood xylan, respectively. The hydrolysis products of XYNAM6 were mainly xylose and xylobiose. Addition of XYNAM6 (80 U) to the brewery mash significantly reduced the filtration rate and viscosity by 36.33% and 35.51%, respectively. These favorable properties probably make XYNAM6 a good candidate for application in brewing industry.

分类号: Q5

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