Mikrobiol. Z. 2016; 78(1):13-22. Ukrainian.
doi: https://doi.org/10.15407/microbiolj78.01.013
Purification and Physico-Chemical Properties of Penicillium tardum α-L-Rhamnosidase
Gudsenko O.V., Varbanets L.D.
Zabolotny Institute of Microbiology and Virology, NAS of Ukraine
154 Akad. Zabolotny Str., Kyiv, 03143, Ukraine
By ammonium sulfate fractionation and chromatography on TSK-gels Toyopearl HW-60 and Fractogel TSK DEAE-650-s from supernantant of cultural liquid of Penicillium tardum IMB F-100074 was isolated and purified in 23 times preparation of enzyme with α-L-rhamnosidase activity with yield of 3.12 %. The specific activity was 27.7 U/mg of protein, molecular mass 67 kDa, thermo- and pH optimum - 60 °C and pH 5.0 respectively. It was shown high pH- and thermostability of purified P. tardum α-L-rhamnosidase which may be dued to presence of 12 % of carbohydrate component.
Key words: Penicillium tardum, α-L-rhamnosidases activity, purification, pH- and thermooptimum, pH- and thermostability.
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