Kinetic Properties and Metal Ion Stability of the Extracellular Naringinase Produced By Aspergillus Flavus Isolated From Decaying Citrus Maxima Fruits

K. Srikantha, R. Kapilan, Vasantharuba Seevaratnam
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引用次数: 6

Abstract

Important fungal species Aspergillus flavus has a worldwide attention for its industrial use and toxigenic potential. It is capable of producing diverse group of enzymes including lipase, xylanse, α amylase and naringinase. Naringinase is a biotechnologically important enzyme and has potential application in food and pharmaceutical industries. Naringinases that show better stability in acidic pH and low temperatures are highly preferred in food industries. This study was aimed to characterize and determine the kinetic properties of the crude naringinase enzyme produced by Aspergillus flavus isolated from Citrus maxima fruit. The crude naringinase enzyme from Aspergillus flavus was highly active at 45oC and it was very stable at 40oC and 45oC for at least 1 hour. Highest naringinase activity was obtained at pH 4.5 but the enzyme was stable at pH 4.0 for at least one hour. The enzyme showed zero order kinetics for 10 minutes. Vmax of the crude naringinase enzyme was 4.8076 μmol/min and the Michaelis constant by Lineweaver-Burk Plot for naringin was 4.347 g/L under the conditions. Addition of 2mM of Hg 2+ , Cu 2+ and Ba 2+ decreased the naringinase enzyme activity, while addition of 2mM Na + , Mn 2+ , Ca 2+ and Zn 2+ increased the enzyme activity. The crude naringinase from Aspergillus flavus possesses the appropriate characteristics to be used in various industrial and biochemical applications. Acidic nature and optimum low temperature of enzyme, facilitates debittering of acidic juice without adjusting the pH and might be used to maintain nutritional and organoleptic nature of the
柑桔腐烂果实黄曲霉胞外柚皮苷酶的动力学特性及金属离子稳定性研究
黄曲霉是一种重要的真菌物种,因其工业用途和产毒潜力而受到全世界的关注。它能产生多种酶,包括脂肪酶、木聚糖酶、α淀粉酶和柚皮酶。柚皮苷酶是一种重要的生物技术酶,在食品和制药工业中具有潜在的应用前景。在酸性pH值和低温条件下表现出较好的稳定性的柚皮酶在食品工业中备受青睐。本研究旨在对柑橘果实中黄曲霉产生的柚皮苷酶粗酶的动力学性质进行表征和测定。黄曲霉柚皮苷酶粗酶在45℃条件下具有较高的活性,在40℃和45℃条件下保持稳定至少1小时。pH值为4.5时柚皮酶活性最高,但在pH值为4.0时柚皮酶活性稳定至少1小时。酶在10分钟内表现为零级动力学。在此条件下,柚皮苷粗酶Vmax为4.8076 μmol/min, Lineweaver-Burk图测定柚皮苷的Michaelis常数为4.347 g/L。添加2mM的Hg 2+、Cu 2+和Ba 2+使柚皮苷酶活性降低,而添加2mM的Na +、Mn 2+、Ca 2+和Zn 2+使柚皮苷酶活性提高。黄曲霉柚皮苷粗酶具有一定的特性,可用于各种工业和生化领域。酶的酸性和最佳低温,有利于酸性果汁的脱臭,而无需调节pH值,可用于保持果汁的营养和感官性质
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