PARTIAL PURIFICATION AND CHARACTERIZATION OF ARMILLARIA MELLEA beta-GLUCOSIDASE

Creative Commons License

Ertunga N. S., Turan A., Akatin M. Y., Keskin S.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.17, sa.3, ss.678-689, 2014 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 17 Sayı: 3
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1080/10942912.2012.660720
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.678-689
  • Karadeniz Teknik Üniversitesi Adresli: Evet

Özet

A -glucosidase from Armillaria mellea, an edible mushroom collected from Hdrnebi High Plateau (Trabzon, Turkey), was partially purified 41.1-fold by using ion-exchange chromatography and it was biochemically characterized. The enzyme exhibited maximum activity at pH 4.0 and 50 degrees C when p-nitrophenyl--D-glucopyranoside was used as a substrate. K-m and V-max values were calculated as 0.3 mM and 3.6 U/mg protein, respectively. A. mellea -glucosidase was quite stable in the range of pH 3.0-6.0 and 8.0 after 24 h of incubation at 4 degrees C. It was determined that the enzyme was extremely stable in the range of 20-50 degrees C after 1 h incubation. It was also determined that some metal ions and chemicals affected the enzyme activity in different ratios.