Characteristics and Kinetic Properties of L-Rhamnose Isomerase from Bacillus Subtilis by Isothermal Titration Calorimetry for the Production of D-Allose
文献类型：期刊论文
| 作者 | Bai, Wei; Shen, Jie; Zhu, Yueming; Men, Yan; Sun, Yuanxia; Ma, Yanhe |
| 刊名 | FOOD SCIENCE AND TECHNOLOGY RESEARCH
 |
| 出版日期 | 2015 |
| 卷号 | 21期号:1页码:13-22 |
| 关键词 | L-rhamnose isomerase Bacillus subtilis D-allose isothermal titration calorimetry |
| 英文摘要 | L-Rhamnose isomerase, an aldose-ketose isomerase, is an important enzyme for rare sugar production. In this paper, L-rhamnose isomerase (L-RhI) from Bacillus subtilis 168 (B. subtilis L-RhI) was cloned and expressed in Bacillus subtilis WB600 for the production of D-allose. The obtained crude L-RhI was then purified through a HisTrap HP affinity chromatography column and an anion-exchange chromatography column. The characteristics of purified L-RhI were analyzed subsequently. The enzyme was activated in presence of Mn2+, and it had thermal advantages as its optimum temperature was 70 degrees C, and 85% of its activity was retained after 4 hours' incubation at 60 degrees C. In addition, isothermal titration calorimetry (ITC) was for the first time employed to determine the isomerization of rare sugars, and the kinetic data showed that B. subtilis L-RhI had relatively low K-m values on the substrates of L-rhamnose, L-mannose, D-ribose and D-allose. Using D-psicose as the substrate, no by-products but only D-allose was generated catalyzed by B. subtilis L-RhI, and the yield of 37.51% was obtained when the reaction reached its equilibrium at 60 degrees C. |
| WOS标题词 | Science & Technology ; Life Sciences & Biomedicine |
| 类目[WOS] | Food Science & Technology |
| 研究领域[WOS] | Food Science & Technology |
| 关键词[WOS] | PSEUDOMONAS-STUTZERI ; ESCHERICHIA-COLI ; XYLOSE ISOMERASE ; RARE SUGAR ; D-TAGATOSE ; D-PSICOSE ; L-GLUCOSE ; CLONING ; OVEREXPRESSION ; 3-EPIMERASE |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000349580200003 |
| 源URL | [http://124.16.173.210/handle/834782/1421]  |
| 专题 | 天津工业生物技术研究所_功能糖与天然活性物质研究组 孙媛霞 _期刊论文 |
| 作者单位 | Chinese Acad Sci, Tianjin Inst Ind Biotechnol, Natl Engn Lab Ind Enzymes, Tianjin 300308, Peoples R China |
| 推荐引用方式 GB/T 7714 | Bai, Wei,Shen, Jie,Zhu, Yueming,et al. Characteristics and Kinetic Properties of L-Rhamnose Isomerase from Bacillus Subtilis by Isothermal Titration Calorimetry for the Production of D-Allose[J]. FOOD SCIENCE AND TECHNOLOGY RESEARCH,2015,21(1):13-22. |
| APA | Bai, Wei,Shen, Jie,Zhu, Yueming,Men, Yan,Sun, Yuanxia,&Ma, Yanhe.(2015).Characteristics and Kinetic Properties of L-Rhamnose Isomerase from Bacillus Subtilis by Isothermal Titration Calorimetry for the Production of D-Allose.FOOD SCIENCE AND TECHNOLOGY RESEARCH,21(1),13-22. |
| MLA | Bai, Wei,et al."Characteristics and Kinetic Properties of L-Rhamnose Isomerase from Bacillus Subtilis by Isothermal Titration Calorimetry for the Production of D-Allose".FOOD SCIENCE AND TECHNOLOGY RESEARCH 21.1(2015):13-22. |
入库方式： OAI收割
来源：天津工业生物技术研究所
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