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Recombinant GH-26 endo-mannanase from Bacillus sp. CFR1601: Biochemical characterization and application in preparation of partially hydrolysed guar gum.

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Relation http://ir.cftri.com/12079/
http://dx.doi.org/10.1016/j.lwt.2015.06.059
 
Title Recombinant GH-26 endo-mannanase from Bacillus sp. CFR1601:
Biochemical characterization and application in preparation of
partially hydrolysed guar gum.
 
Creator Praveen Kumar, Srivastava
Mukesh, Kapoor
 
Subject 16 Enzyme Chemistry
06 Gums-edible
 
Description Biochemical characterization studies of ManB-1601, a recombinant endo-mannanase from Bacillus sp.
CFR1601, revealed that the enzyme was optimally active at moderately high temperature (50e55 �C) and
neutral pH (6e7). ManB-1601 showed excellent stability over a broad pH range of 6e10 by retaining
more than 70% activity after 9 h of incubation at room temperature. The apparent Km, Vmax and Vmax/Km
values of ManB-1601 were 6.5 mg/ml, 5000 IU/ml/min and 769.2 mmol/min/mg, respectively, using locust
bean gum as the substrate. ManB-1601 was stable in the presence of organic solvents (DMSO, methanol,
ethanol and acetone), heavy metals (Co2þ, Ni2þ, and Cu2þ) and displayed tolerance towards proteases
(trypsin and chymotrypsin). The hydrolysis of guar gum (GG) by ManB-1601 led to production of partially
hydrolyzed guar gum (PHGG) with high flow behaviour index (1.478 PHGG, 0.332 GG), markedly reduced
average degree of polymerization (14 PHGG, 890 GG), average molecular weight (3814 PHGG, 239883
GG), apparent viscosity (2.8 mPas PHGG, 346 mPa GG) and consistency index (0.2 mPasn PHGG,
5734.7 mPasn GG). FTIR spectra of GG and PHGG indicated no major functional group transformations
and similarity in the basic chemical structure.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12079/1/LWT%20-%20Food%20Science%20and%20Technology%2C%20Volume%2064%2C%20Issue%202%2C%20December%202015%2C%20Pages%20809-816.pdf
Praveen Kumar, Srivastava and Mukesh, Kapoor (2015) Recombinant GH-26 endo-mannanase from Bacillus sp. CFR1601: Biochemical characterization and application in preparation of partially hydrolysed guar gum. LWT - Food Science and Technology, 64 (2). pp. 809-816.