Subtitle:

Evaluation of Thermus ruher as a source of thermostable a-glucosidase useful for production of glucose syrups

Publisher:

Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS

Description:

prace eksperymentalne

Abstract:

Thermus ruber produces a-glucosidase detected in the crude extract of cell proteins. This enzyme exhibits optimum activity at 65°C and pH 6,0. The enzyme was stable within a range of pH 5.5 to 8.0 and in 65°C for 60 min. The rate of p-nitrophenol-a-D-glucopyranoside cleavage was higher than that for maltose. With maltotetraose, maltopentaose and maltohexaose, the hydrolysis rate decreased with increasing the molecular weight of the substrate. Our data suggest that the starch converting process could be improved using a-glucosidase from Thermus ruber.

Relation:

Biotechnologia, vol.85, 2 (2009)-.

Volume:

85

Issue:

2

Start page:

134

End page:

146

Detailed Resource Type:

Article

Format:

application/pdf

Resource Identifier:

0860-7796 ; oai:rcin.org.pl:72129

Source:

Library of Institute of Bioorganic Chemistry PAS

Language:

pol

Language of abstract:

eng

Temporal coverage:

2009

Rights:

Creative Commons Attribution BY-SA 4.0 license

Terms of use:

Copyright-protected material. [CC BY-SA 4.0] May be used within the scope specified in Creative Commons Attribution BY-SA 4.0 license, full text available at:

Digitizing institution:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Original in:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Projects co-financed by:

Operational Program Digital Poland, 2014-2020, Measure 2.3: Digital accessibility and usefulness of public sector information; funds from the European Regional Development Fund and national co-financing from the state budget.

Access:

Open