Gene Cloning，Heterologous Expression and Characterization of Levansucrase from Bacillus amyloliquefaciens

doi:10.3969/j.issn.1673-1689.2019.03.018

Home > Archive>Volume 38, Issue 3, 2019 >124-129. DOI:10.3969/j.issn.1673-1689.2019.03.018

Gene Cloning，Heterologous Expression and Characterization of Levansucrase from Bacillus amyloliquefaciens
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                        10.3969/j.issn.1673-1689.2019.03.018
                    
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Levansucrase from Bacillus amyloliquefaciens was cloned and heterologously expressed in Escherichia coli BL21（DE3）. After purification，the enzymatic characterization of levansucrase was determined and analyzed. The optimum temperature of hydrolytic activity was 45 ℃ and the maximal transfructosylation activity was measured at 40 ℃. The optimum pH for hydrolytic and transfructosylation activities were 6.5 and 6.0，respectively. The Km and Vmax values for levansucrase were calculated to be 150.74 mmol/L sucrose and 21.23 μmol/（mL·min），respectively. Levansucrase-catalyzed reaction was investigated at pH 6.0 and 40 ℃. The result indicated that the content of levan was up to 34.05% in total products after 12 h.

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XU Jun, ZHANG Yanzhou, LI Xunhang, GUAN Zhengbing, CAI Yujie, LIAO Xiangru. Gene Cloning，Heterologous Expression and Characterization of Levansucrase from Bacillus amyloliquefaciens[J]. Journal of Food Science and Biotechnology,2019,38(3):124-129.

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Online: June 21,2019
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