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Manno‐oligosaccharide preparation by the hydrolysis of konjac flour with a thermostable endo‐mannanase from Talaromyces cellulolyticus

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成果类型:
期刊论文
作者:
Yang, J. -K.*;Chen, Q. -C.;Zhou, B.;Wang, X. -J.;Liu, S. -Q.
通讯作者:
Yang, J. -K.
作者机构:
[Yang, J. -K.; Chen, Q. -C.; Zhou, B.] Wuhan Polytech Univ, Coll Biol & Pharmaceut Engn, Wuhan, Hubei, Peoples R China.
[Liu, S. -Q.; Wang, X. -J.] Shandong Longda Bioprod Co Ltd Yishui Cty, Linyi, Shandong, Peoples R China.
通讯机构:
[Yang, J. -K.] W
Wuhan Polytech Univ, Coll Biol & Pharmaceut Engn, Wuhan, Hubei, Peoples R China.
语种:
英文
关键词:
gene dosage;Konjac flour;mannanase;manno-oligosaccharides
期刊:
Journal of Applied Microbiology
ISSN:
1364-5072
年:
2019
卷:
127
期:
2
页码:
520-532
基金类别:
China Ocean Mineral Resources R & D Association [DY135-B2-06] Funding Source: Medline
机构署名:
本校为第一且通讯机构
院系归属:
生命科学与技术学院
摘要:
AIMS: A thermostable endo-mannanase from the fungus Talaromyces cellulolyticus was identified to facilitate manno-oligosaccharide preparation from Konjac (Amorphophallus konjac) flour. METHODS AND RESULTS: A putative endo-1,4-beta-mannanase from the T. cellulolyticus was obtained and efficiently expressed by improving its gene dosage in the genome of the host. After cultivation in a bench-top bioreactor for about 120 h, the protein content and enzyme activity of mannanase increased to 3.4 g l(-1) and 17 500 U ml(-1) respectively. Enzymatic characterization showed that this enzyme has an optima...

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