Affinity purification of 4-alpha-glucanotransferase through formation of complex with insoluble amylose
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Yoon, Sun-Hee | - |
dc.contributor.author | Kim, Min-Su | - |
dc.contributor.author | Kim, Yong-Ro | - |
dc.contributor.author | Kim, Young-Wan | - |
dc.date.accessioned | 2021-09-04T11:58:49Z | - |
dc.date.available | 2021-09-04T11:58:49Z | - |
dc.date.created | 2021-06-18 | - |
dc.date.issued | 2015-10 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/92311 | - |
dc.description.abstract | 4-alpha-Glucanotransferases (alpha GTases) are useful enzymes to modify starch structure using their unique hydrolysis pattern and transglycosylation activity. In spite of lacking of a carbohydrate binding module, a thermostable aGTase from Thermus thermophilus (TT alpha GT) bound to insoluble amylose, leading to simple recovery of the enzyme-amylose complex using centrifugation. At a preparative scale, the recovery yield was 40.3% of the subjected free enzyme via collection of the complex twice. The complex exhibited improved thermostability, which shifted the optimum temperature from 70 to 80A degrees C and increased the half-life at 90A degrees C by three-fold compared with the free enzyme. Texture profile analysis of the gels made of modified starch by either free TT alpha GT or the complex revealed that the complex with double dosage showed the performance similar to free TT alpha GT in the modification of starch. In conclusion, the purification method described here would be useful due to easy scale-up and simple process without chromatographic process. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.subject | THERMUS-AQUATICUS | - |
dc.subject | CYCLIC GLUCANS | - |
dc.subject | BINDING | - |
dc.subject | STARCH | - |
dc.subject | AMYLOMALTASE | - |
dc.subject | GLUCANOTRANSFERASE | - |
dc.subject | CYCLOAMYLOSE | - |
dc.subject | PROTEINS | - |
dc.subject | ENZYMES | - |
dc.subject | FUSION | - |
dc.title | Affinity purification of 4-alpha-glucanotransferase through formation of complex with insoluble amylose | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Kim, Young-Wan | - |
dc.identifier.doi | 10.1007/s10068-015-0236-3 | - |
dc.identifier.scopusid | 2-s2.0-84942899236 | - |
dc.identifier.wosid | 000361973200035 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.24, no.5, pp.1811 - 1816 | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 24 | - |
dc.citation.number | 5 | - |
dc.citation.startPage | 1811 | - |
dc.citation.endPage | 1816 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART002041919 | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | THERMUS-AQUATICUS | - |
dc.subject.keywordPlus | CYCLIC GLUCANS | - |
dc.subject.keywordPlus | BINDING | - |
dc.subject.keywordPlus | STARCH | - |
dc.subject.keywordPlus | AMYLOMALTASE | - |
dc.subject.keywordPlus | GLUCANOTRANSFERASE | - |
dc.subject.keywordPlus | CYCLOAMYLOSE | - |
dc.subject.keywordPlus | PROTEINS | - |
dc.subject.keywordPlus | ENZYMES | - |
dc.subject.keywordPlus | FUSION | - |
dc.subject.keywordAuthor | 4-alpha-glucanotransferase | - |
dc.subject.keywordAuthor | affinity purification | - |
dc.subject.keywordAuthor | amylose | - |
dc.subject.keywordAuthor | thermostabilization | - |
dc.subject.keywordAuthor | starch modification | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
(02841) 서울특별시 성북구 안암로 14502-3290-1114
COPYRIGHT © 2021 Korea University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.