Cyclodextrin production by Bacillus lehensis isolated from cassava starch: Characterisation of a novel enzyme

Kate Cristina Blanco, Flávio Faria De Moraes, Natalia Sozza Bernardi, Mary Helen Palmuti Braga Vettori, Rubens Monti and Jonas Contiero
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Kate Cristina Blanco: Department of Biochemistry and Microbiology, Biological Sciences Institute, UNESP - University Estadual Paulista, Rio Claro, Brazil
Flávio Faria De Moraes: Chemical Engineering Department, UEM - University Estadual de Maringá, Maringá, Brazil
Natalia Sozza Bernardi: Department of Biochemistry and Microbiology, Biological Sciences Institute, UNESP - University Estadual Paulista, Rio Claro, Brazil
Mary Helen Palmuti Braga Vettori: Department of Biochemistry and Microbiology, Biological Sciences Institute, UNESP - University Estadual Paulista, Rio Claro, Brazil
Rubens Monti: Department of Food and Nutrition, Faculty of Pharmaceutical Sciences, UNESP - University Estadual Paulista, Araraquara, Brazil
Jonas Contiero: Department of Biochemistry and Microbiology, Biological Sciences Institute, UNESP - University Estadual Paulista, Rio Claro, Brazil

Czech Journal of Food Sciences, 2014, vol. 32, issue 1, 48-53

Abstract: The properties of a previously unknown enzyme, denominated cyclodextrin glycosyltransferase, produced from Bacillus lehensis, were evaluated using affinity chromatography for protein purification. Enzyme characteristics (optimum pH and temperature; pH and temperature stability), the influence of substances on the enzyme activity, enzyme kinetics, and cyclodextrin production were analysed. Cyclodextrin glycosyltransferase was purified up to 320.74-fold by affinity chromatography using β-cyclodextrin as the binder and it exhibited 8.71% activity recovery. This enzyme is a monomer with a molecular weight of 81.27 kDa, as estimated by SDS-PAGE. Optimum temperature and pH for cyclodextrin glycosyltransferase were 55°C and 8.0, respectively. The Michaelis-Menten constant was 8.62 g/l during maximum velocity of 0.858 g/l.h.

Keywords: cyclodextrin glycosyltransferase; affinity chromatography; purification (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:32:y:2014:i:1:id:432-2012-cjfs

DOI: 10.17221/432/2012-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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