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author:

He, Liqin (He, Liqin.) [1] | Park, Sung-Hoon (Park, Sung-Hoon.) [2] | Nguyen Dang Hai Dang (Nguyen Dang Hai Dang.) [3] | Hoa Xo Duong (Hoa Xo Duong.) [4] | Thi Phung Cac Duong (Thi Phung Cac Duong.) [5] | Phuong Lan Tran (Phuong Lan Tran.) [6] | Park, Jong-Tae (Park, Jong-Tae.) [7] | Ni, Li (Ni, Li.) [8] (Scholars:倪莉) | Park, Kwan-Hwa (Park, Kwan-Hwa.) [9]

Indexed by:

EI Scopus SCIE

Abstract:

We characterized ramie leaf beta-amylase, and determined its thermostability and kinetic parameters. The enzyme was purified 53-fold using ammonium sulfate fractionation (40-60% saturation), anion exchange chromatography on DEAE-cellulose and gel permeation chromatography on Superdex-200. The purified enzyme was identified as beta-amylase with molecular mass of 42 kD. The enzyme displayed K-m and k(cat) values for soluble potato starch of 1.1 mg/mL and 7.8 s(-1), respectively. The enzyme had a temperature optimum of 65 degrees C, and its activity at 70 degrees C was 92% of that at the optimal temperature after a 15-min incubation. Furthermore, enzyme activity was stable during treatment at 55 degrees C for 60 min but was inactivated rapidly at >75 degrees C. This thermal behavior indicates that ramie leaf beta-amylase has excellent intermediate temperature-stable enzyme properties for the baking and bio-industries. Inactivation of the enzyme followed first-order kinetics in the range of 55-80 degrees C. The enthalpy change of thermal inactivation (Delta H-double dagger), Delta G(double dagger), and Delta S-double dagger were 237.2 kJ/mol, 107.7 kJ/mol, and 0.39 kJ/mol K at 333 K, respectively. The D-value at 65 degrees C (= 110 min) and the z-value (=9.4 degrees C) are given for food processing. (C) 2017 Elsevier Inc. All rights reserved.

Keyword:

Anti-staling beta-amylase Intermediate-temperature stable Ramie leaf Thermostability

Community:

  • [ 1 ] [He, Liqin]Fuzhou Univ, Inst Food Sci & Technol, Fuzhou 350108, Fujian, Peoples R China
  • [ 2 ] [Ni, Li]Fuzhou Univ, Inst Food Sci & Technol, Fuzhou 350108, Fujian, Peoples R China
  • [ 3 ] [Park, Sung-Hoon]SPC Grp, Res Inst Food & Biotechnol, Seoul 08826, South Korea
  • [ 4 ] [Nguyen Dang Hai Dang]Sangmyung Univ, Dept Foodserv Management & Nutr, Seoul 03016, South Korea
  • [ 5 ] [Nguyen Dang Hai Dang]Biotechnol Ctr Ho Chi Minh City, 2374,Highway 1,Quarter 2,Trung My Tay Ward, Ho Chi Minh City, Vietnam
  • [ 6 ] [Hoa Xo Duong]Biotechnol Ctr Ho Chi Minh City, 2374,Highway 1,Quarter 2,Trung My Tay Ward, Ho Chi Minh City, Vietnam
  • [ 7 ] [Thi Phung Cac Duong]Biotechnol Ctr Ho Chi Minh City, 2374,Highway 1,Quarter 2,Trung My Tay Ward, Ho Chi Minh City, Vietnam
  • [ 8 ] [Phuong Lan Tran]An Giang Univ, Dept Food Technol, An Giang 076, Vietnam
  • [ 9 ] [Park, Jong-Tae]Chungnam Natl Univ, Dept Food Sci & Technol, Daejeon 34134, South Korea
  • [ 10 ] [Park, Kwan-Hwa]Saigon Technol Univ, Dept Food Technol, 180 Cao Lo,Ward 4,Dist 8, Hcm City, Vietnam
  • [ 11 ] [Park, Kwan-Hwa]Seoul Natl Univ, Sch Agr Biotechnol, Seoul 08826, South Korea

Reprint 's Address:

  • [Park, Kwan-Hwa]Seoul Natl Univ, Sch Agr Biotechnol, Seoul 151921, South Korea

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Source :

ENZYME AND MICROBIAL TECHNOLOGY

ISSN: 0141-0229

Year: 2017

Volume: 101

Page: 17-23

2 . 9 3 2

JCR@2017

3 . 4 0 0

JCR@2023

ESI Discipline: BIOLOGY & BIOCHEMISTRY;

ESI HC Threshold:231

JCR Journal Grade:2

CAS Journal Grade:3

Cited Count:

WoS CC Cited Count: 12

SCOPUS Cited Count: 17

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 3

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