The glucoamylase from Aspergillus wentii : Purification and characterization

This study describes for the first time the purification and characterization of a glucoamylase from Aspergillus wentii (strain PG18), a species of the Aspergillus genus Cremei section. Maximum enzyme production (∼3.5 U/ml) was obtained in submerged culture (72 h) with starch as the carbon source, at 25°C, and with orbital agitation (100 rpm). The enzyme was purified with one‐step molecular exclusion chromatography. The 86 kDa purified enzyme hydrolyzed starch in a zymogram and had activity against p ‐nitrophenyl α‐ d ‐glucopyranoside. The optimal enzyme pH and temperature were 5.0 and 60°C (at pH 5.0), respectively. The T m of the purified enzyme was 60°C, at pH 7.0. The purified glucoamylase had a K M for starch of 1.4 mg/ml and a V max of 0.057 mg/min of hydrolyzed starch. Molybdenum activated the purified enzyme, and sodium dodecyl sulfate inhibited it. A thin layer chromatography analysis revealed glucose as the enzyme's main starch hydrolysis product. An enzyme's peptide sequence was obtained by mass spectrometry and used to retrieve a glucoamylase within the annotated genome of A. wentii v1.0. An in silico structural model revealed a N‐terminal glycosyl hydrolases family 15 (GH15) domain, which is ligated by a linker to a C‐terminal carbohydrate‐binding module (CBM) from the CBM20 family.