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Isolation, Purification and Characterization of β-Glucosidase from Cassava Roots
- Source :
- Shipin gongye ke-ji, Vol 44, Iss 3, Pp 141-147 (2023)
- Publication Year :
- 2023
- Publisher :
- The editorial department of Science and Technology of Food Industry, 2023.
-
Abstract
- The isolation, purification and enzymatic properties of β-glucosidase from cassava roots were studied. The crude enzyme extract was obtained from cassava roots with buffer solution, and the activity of crude enzyme was 9.37 U/g cassava dry weight. Purified by acetone precipitation, ion exchange chromatography and gel filtration chromatography, β-glucosidase activity was 1.14 U/g cassava dry weight, purified β-glucosidase purity increased by 14.62 times, the total activity recovery was 12.14%, the molecular weight of β-glucosidase was about 70 kDa. The Km and Vmax of the enzyme were 3.60 mmol/L and 12.36 µmol/(min·mg protein) respectively. The optimum pH was 7.0, and it was stable when the pH was between 6.0 and 8.0. It had good stability within 40 ℃, and 81.78% enzyme activity remained after 30 days at 4 ℃. Mn2+ and K+ promoted the enzyme to a certain extent. Al3+, Cu2+, Mg2+, Zn2+, Ca2+, Ba2+, Na+, urea and SDS had no significant effect on the enzyme activity (P>0.05). Fe3+, Fe2+, Ag+ and EDTA all inhibited the enzyme activity to varying degrees, among which Ag+ had the strongest inhibitory effect. The results can provide theoretical basis for the application of β-glucosidase in cassava roots in the future.
Details
- Language :
- Chinese
- ISSN :
- 10020306
- Volume :
- 44
- Issue :
- 3
- Database :
- Directory of Open Access Journals
- Journal :
- Shipin gongye ke-ji
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.47bd60a784aa4f8e858aa318ecb1953e
- Document Type :
- article
- Full Text :
- https://doi.org/10.13386/j.issn1002-0306.2022050202