CLONING, PURIFICATION AND CHARACTERIZATION OF HALOTOLERANT XYLANASE FROM Geobacillus Thermodenitrificans C5
DOI:
https://doi.org/10.15414/jmbfs.2016.5.6.523-529Keywords:
Geobacillus thermodenitrificans, thermostable GthC5Xyl enzyme, recombinant xylanaseAbstract
High levels of extracellular xylanase activity (994.50 IU/ml) produced by Geobacillus thermodenitrificans C5 originated gene was detected when it was expressed in E. coli BL21 host. Thermostable xylanase (GthC5Xyl) was purified to homogeneity and showed a molecular mass of approximately 44 kDa according to SDS-PAGE. The specific activity of the purified GthC5Xyl was up to 1243.125IU/mg with a 9.89-fold purification. The activity of GthC5Xyl was stimulated by CoCl2, MnSO4, CuSO4, MnCl2 but was inhibited by FeSO4, Hg, CaSO4. GthC5Xyl showed resistant to SDS, Tween 20, Triton X-100, β- Mercaptoethanol, PMSF, DTT, NEM and DEPC, SDS, and EDTA. A greater affinity for oat spelt xylan was exhibited by GthC5Xyl with maximum enzymatic activity at 60°C and 6.0 pH. The activity portrayed by GthC5Xyl was found to be acellulytic with stability at high temperature (70°C-80°C) and low pH (4.0 to 8.0). Xylobiose and xylopentose were the end products of proficient oat spelt xylanase hydrolysis by GthC5Xyl. High SDS resistance and broader stability of GthC5Xyl proves it to be worthy of impending application in numerous industrial processes especially textile, detergents and animal feed industry.Downloads
Download data is not yet available.
Downloads
Published
2016-06-01
How to Cite
Irfan, M., Ibrahim Guler, H., Ali Shah, A., Ay Sal, F., Inan, K., & Osman Belduz, A. (2016). CLONING, PURIFICATION AND CHARACTERIZATION OF HALOTOLERANT XYLANASE FROM Geobacillus Thermodenitrificans C5. Journal of Microbiology, Biotechnology and Food Sciences, 5(6), 523–529. https://doi.org/10.15414/jmbfs.2016.5.6.523-529
Issue
Section
Biotechnology
License
Copyright (c) 2016 Muhammad Irfan, Halil Ibrahim Guler, Aamer Ali Shah, Fulya Ay Sal, Kadriye Inan, Ali Osman Belduz

This work is licensed under a Creative Commons Attribution 4.0 International License.
All papers published in the Journal of Microbiology, Biotechnology and Food Sciences are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).