Gene Cloning and Biochemical Analysis of Thermostable Chitosanase (TCH-2) from Bacillus coagulans CK108(Biochemistry & Molecular Biology)
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概要
- 論文の詳細を見る
The DNA sequence of the thermostable chitosanase TCH-2 gene from Bacillus coagulans CK108 showed a 843-bp open reading frame that encodes a protein of 280 amino acids with a signal peptide corresponding to 32 kDa in size. The deduced amino acid sequence of the chitosanase from Bacillus coagulans CK108 has 61.6%, 48.0%, and 12.6% identities to those from Bacillus ehemensis, Bacillus circulans, and Bacillus subtilis, respectively. C-Terminal homology analysis shows that the enzyme belongs to the Cluster I group. The size of the gene was similar to those from mesophiles of the Cluster I group with regard to higher preference for codons ending in G or C. The recombinant chitosanase was electrophoretically purified to homogeneity by only two steps with column chromatography. The half-life of the enzyme was 40 min at 90°C. The purified protein was also highly stable, retaining above 50% residual activities during treatment with denaturants such as urea (8 M) and guanidine HCl (4 M) at 37℃ for 30 min. The enzyme had a useful reactivity and a high specific activity for producing functional oligosaccharides as well, producing the tetramer as a major product.
- 社団法人日本農芸化学会の論文
- 2002-05-23
著者
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Kim Hye-kyung
Dep. Of Food And Biotechnology Hanseo Univ.
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Kim Hye
韓国
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Kim Hee-yun
Department Of Food And Biotechnology Hanseo University
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Shin Dong-hoon
韓国
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Shin D‐h
Millimeter-wave Innovation Technology Research Center (mint) Dongguk University
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Shin Dong‐hoon
Department Of Food And Biotechnology Korea University
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Shin Dong-hoon
Department Of Preventive Medicine School Of Medicine & Institute For Medical Genetics Keimyung U
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Shin Dong-hoon
Millimeter-wave Innovation Technology Research Center (mint) Dongguk University
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KIM Hye-Kyung
Department of Food Biotechnology, Hanseo University
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Cho Hong
Dep. Of Food And Biotechnology Korea Univ.
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Cho Hong-yon
Dep. Of Food Technol. Graduate School Of Life Sciences And Biotechnology Korea Univ.
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Yoon Ho-Geun
Department of Biochemistry and Molecular Biology, Center for Chronic Metabolic Disease Research, Col
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Shin Dong-hoon
Department Of Food And Biotechnology Korea University
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Cho Hong
Graduate School Of Biotechnology Korea University
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Cho Hong-yon
Department Of Food Sience And Biotechnology Graduate School Of Biotechnology Korea University
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Yoon Ho-geun
Department Of Food And Biotechnology Graduate School Of Biotechnology Korea University
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Hong B‐s
Department Of Food Science And Technology Graduate School Of Biotechnology Korea University
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Lee Kyung-han
Department Of Food And Biotechnology Graduate School Of Biotechnology Korea University
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HONG Bum-Shik
Department of Food Technology, Graduate School of Life Sciences and Biotechnology, Korea University
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Shin D‐h
Dep. Of Food And Biotechnology Korea Univ.
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Yoon Ho-geun
Department Of Biochemistry And Molecular Biology Center For Chronic Metabolic Disease Research Colle
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Cho Hong-yon
Department Of Food Science And Biotechnology Graduate School Of Biotechnology Korea University
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Hong Bumshik
Department Of Food And Biotechnology Korea University
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Cho Hong-yon
Department Of Food And Biotechnology Korea University
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Kim Hye
Department of Food and Biotechnology, Hanseo University
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SHIN Dong
Department of Food and Biotechnology, Korea University
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HONG Bum-Shik
Department of Food and Biotechnology, Korea University
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KIM Hye-Kyung
Department of Food and Biotechnology, Hanseo University
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