Purification and properties of a transglutaminase produced by a  Bacillus circulans  strain isolated from the Amazon environment | Zendy

De Barros Soares Luís Henrique | Zendy; Assmann Francine | Zendy; Záchia Ayub Marco Antônio | Zendy

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Purification and properties of a transglutaminase produced by a Bacillus circulans strain isolated from the Amazon environment

Author(s) -

De Barros Soares Luís Henrique,

Assmann Francine,

Záchia Ayub Marco Antônio

Publication year - 2003

Publication title -

biotechnology and applied biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.468

H-Index - 70

eISSN - 1470-8744

pISSN - 0885-4513

DOI - 10.1042/ba20020110

Subject(s) - bacillus circulans , tissue transglutaminase , salting out , bacillales , bacillaceae , enzyme , sepharose , strain (injury) , chemistry , chromatography , yield (engineering) , molecular mass , specific activity , biochemistry , bacteria , biology , organic chemistry , bacillus subtilis , materials science , anatomy , aqueous solution , metallurgy , genetics

A new microbial transglutaminase (EC 2.3.2.13) from a Bacillus circulans strain isolated from the aquatic Amazonian environment was purified and characterized. Enzyme purification started with (NH 4 ) 2 SO 4 ‘salting out’ and proceeded with liquid chromatography on Q‐Sepharose FF and octyl‐Sepharose 4 FF. The purification factor was approx. 150‐fold with a yield of 32%. The enzyme's molecular mass was estimated as 45000 Da on SDS/PAGE. The purified transglutaminase had an optimum temperature of 47 °C, the optimum pH of the reaction was 7 and it presented no calcium‐dependent activity.

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