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Purification and some properties of dextranase from Penicillium funiculosum
Author(s) -
BAASTAD KIRSTEN LYCHE,
RØLLA GUNNAR
Publication year - 1970
Publication title -
european journal of oral sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.802
H-Index - 93
eISSN - 1600-0722
pISSN - 0909-8836
DOI - 10.1111/j.1600-0722.1970.tb02097.x
Subject(s) - dextranase , chemistry , yield (engineering) , chromatography , centrifugation , enzyme , homogeneous , polyacrylamide , electrophoresis , amino acid , specific activity , polyacrylamide gel electrophoresis , penicillium , biochemistry , dextran , food science , polymer chemistry , materials science , physics , metallurgy , thermodynamics
— Dextranase was obtained from cultures of Penicillium funiculosum IMI 7915 and purified in a one‐step procedure by the use of iso‐electric focusing for 45 h with a pH gradient from 3–10. The enzyme was concentrated in one narrow peak at PI 4.6 and the yield was 70–90 %. The purified enzyme was homogeneous in disc electrophoresis on polyacrylamide gel, pH 9.5, showing one fast‐moving band. pH optimum for activity was 3.5‐5.5. The dextranase was stable over a wide pH‐range at low temperatures. Equilibrium centrifugation indicated a molecular weight of 55,000. . The amino acid composition showed high amounts of acidic amino acids and traces of aminosugars.