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Title: Bioproperties and Purification of Xylanase from Bacillus sp. YJ6
Authors: Li-Jung Yin
Hsin-Hung Lin
Yen-I Chiang
Shann-Tzong Jiang
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: bioproperties
Bacillus sp
Date: 2010
Issue Date: 2018-05-22T06:51:01Z
Publisher: Journal of Agricultural and Food Chemistry
Abstract: Abstract: To characterize the xylanase from Bacillus sp. YJ6, broth after 4 days incubation at 25 °C was collected and purified to electrophoretical homogeneity after Sephacryl S-100 HR chromatograph. About 3.5% recovery and 678.1 purification fold were achieved. The purified xylanase, with a Mw of 19 kDa, had an optimal pH and temperature at 5.0 and 50 °C, respectively, and was stable at pH 5.0−9.0 or <50 °C. It was inhibited by Cu2+, Fe3+, Hg2+, phenylmethyl sulfonyl fluoride (PMSF), N-tosyl-l-phenylalanine chloromethyl ketone (TPCK), N-ethylmaleimide (NEM), and leupeptin but activated by K+, Na+, Co2+, Mg2+, β-mercaptoethanol (β-ME), and glutathione (GSH). The purified xylanase had high specificity to beechwood, birchwood, and oat spelt xylans. The DNA fragment encoding this xylanase, corresponding to 213 amino acids, exhibited about 95% homology with seven strains of Bacillus in the NCBI database.
Relation: 58(1) pp.557–562
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46520
Appears in Collections:[食品科學系] 期刊論文

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