Properties and Application of a Partially Purified Thermoalkali Stable Xylanase from Cellulosimicrobium sp. MTCC 10645 in Kraft Pulp Bleaching.

ISRN biotechnology Pub Date : 2012-06-04 eCollection Date: 2013-01-01 DOI:10.5402/2013/872325
Rajashri D Kamble, Anandrao R Jadhav
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引用次数: 4

Abstract

The most promising application of xylanases (E.C. 3.2.1.8) is in the prebleaching of kraft pulp. The present paper reports bleaching effects of a thermoalkali stable xylanase from Cellulosimicrobium sp. MTCC 10645. The bacterium produced thermo-alkali stable xylanase in a basal medium supplemented with wheat bran (1% w/v), which was optimally active at pH 7.0 and 50°C. The xylanase was stable at temperature 50°C for 1 h and retained up to 86% of the activity. The xylanase was stable in a broad pH range of 6.0-11.0 for 1 h at 50°C. Metal ions Ca(+2), Hg(+2), and Pb(+2) were inhibitory for xylanase retaining 72.3%, 35.07% and 36.7% relative activity at 10 mM concentration, whereas Fe(+2), Cu(+2), Mn(+2), Na(+2), Co(+2), and Zn(+2) were inducers at concentrations of 5 mM and 10 mM. The enzyme exhibited greater binding affinity exclusively for xylans but not for avicel, CMC, cellobiose, starch, or p-nitrophenyl xylopyranoside. Parachloromercuric benzoate and iodoacetamide were found stimulatory, while potassium permanganate, cysteine, and cystine markedly reduced the activity. The xylanase dose of 2.0 U/g dry weight pulp of 10% consistency gave optimum bleach boosting of kraft pulp at pH 8.0 and temperature 50°C for 5 h reaction time.

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部分纯化的热碱稳定木聚糖酶MTCC 10645在硫酸盐纸浆漂白中的性能及应用。
木聚糖酶(E.C. 3.2.1.8)最有前途的应用是硫酸盐浆的预漂白。本文报道了一种热碱稳定木聚糖酶的漂白效果。该细菌在添加麦麸(1% w/v)的基础培养基中产生热碱稳定木聚糖酶,在pH 7.0和50°C时活性最佳。木聚糖酶在50℃条件下稳定1h,活性保持率高达86%。50℃条件下,木聚糖酶在6.0 ~ 11.0的较宽pH范围内稳定1h。金属离子Ca(+2)、Hg(+2)和Pb(+2)在10 mM浓度下对木聚糖酶具有抑制作用,相对活性保持72.3%、35.07%和36.7%,而Fe(+2)、Cu(+2)、Mn(+2)、Na(+2)、Co(+2)和Zn(+2)在5 mM和10 mM浓度下具有诱导作用。该酶仅对木聚糖表现出更强的结合亲和力,而对阿维索、CMC、纤维素二糖、淀粉或对硝基苯基木pyranoside没有亲和力。副氯汞苯甲酸酯和碘乙酰胺具有刺激作用,而高锰酸钾、半胱氨酸和半胱氨酸显著降低活性。在pH 8.0、温度50℃条件下,木聚糖酶用量为2.0 U/g干重、浓度为10%的纸浆漂白效果最佳,反应时间为5 h。
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