Purification and characterization of a Bacillus sp. SAM1606 thermostable α-glucosidase with transglucosylation activity

M. Nakao, T. Nakayama, M. Harada, A. Kakudo, H. Ikemoto, S. Kobayashi, Y. Shibano

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51 Citations (Scopus)

Abstract

We purified a novel α-glucosidase to homogeneity from an Escherichia coli recombinant transformed with the α-glucosidase gene from thermophilic Bacillus sp. SAM1606. The enzyme existed as mono- and multimeric forms of a promoter protein with a relative molecular weight of 64,000 and isoelectric point of 4.6. We isolated a monomeric form of the enzyme and characterized it. The enzyme was unique among the known α-glucosidases in both broad substrate specificity and high thermostability. The enzyme hydrolysed a variety of O-α-d-glucopyranosides such as nigerose, maltose, isomaltose, sucrose, and trehalose efficiently. The molecular activity (kO) and the Michaelis constant (Km) values at 55°C and pH 6.0 for sucrose were 54.6 s-1 and 5.3 m m, respectively. The optimum pH and temperature for hydrolysis were pH 5.5 and 75°C, respectively. The enzyme exhibited a high transglucosylation activity: it reacted with 1.8 m sucrose at 60°C for 70 h to yield oligosaccharides containing theanderose in a maximum yield of 35% (w/w). High thermostability of the enzyme (stable up to 65°C at pH 7.2 for 10 min) permits the transglucosylation reaction at high temperatures, which would be beneficial for continuous production of oligosaccharides from sucrose.

Original languageEnglish
Pages (from-to)337-343
Number of pages7
JournalApplied Microbiology and Biotechnology
Volume41
Issue number3
DOIs
Publication statusPublished - 1994 May
Externally publishedYes

ASJC Scopus subject areas

  • Biotechnology
  • Applied Microbiology and Biotechnology

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