Purification and characterization of a novel thermostable phytase from the thermophilic Geobacillus sp TF16

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Dokuzparmak E., Şirin Y., Cakmak U., Ertunga N.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.20, sa.5, ss.1104-1116, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 20 Sayı: 5
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1080/10942912.2016.1203930
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1104-1116
  • Karadeniz Teknik Üniversitesi Adresli: Evet

Özet

A novel phytase from thermophilic Geobacillus sp. TF16 was purified approximately 5-fold using ammonium sulfate precipitation and ion exchange chromatography, and determined as a single band 106.04 kDa on sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Optimum temperature and optimum pH were found to be 85 degrees C and 4.0, respectively. The enzyme is highly thermostable and V-max and K-m values were calculated as 526.28 U/mg and 1.31 mM, respectively. It was also found that the enzyme exhibited a broad substrate selectivity and resistance toward proteases and effectively hydrolyzed soymilk phytate. These results suggest that this study provides an alternative phytase enzyme with enhanced properties.