A Temperature and Salt-Tolerant L-Glutaminase from Gangotri Region of Uttarakhand Himalaya: Enzyme Purification and Characterization

作者：Kumar Lokendra; Singh Balvinder; Adhikari Dilip Kumar; Mukherjee Joydeep; Ghosh Debashish^*

来源：Applied Biochemistry and Biotechnology, 2012, 166(7): 1723-1735.

DOI：10.1007/s12010-012-9576-0

• L-Glutaminase
• NaCl
• Thermostability
• Alkaline pH

Purification and characterization of halotolerant, thermostable alkaline l-glutaminase from a Bacillus sp. LKG-01 (MTCC 10401), isolated from Gangotri region of Uttarakhand Himalaya, is being reported in this paper. Enzyme has been purified 49-fold from cell-free extract with 25% recovery (specific activity 584.2 U/mg protein) by (NH4)(2)SO4 precipitation followed by anion exchange chromatography and gel filtration. Enzyme has a molecular weight of 66 kDa. l-Glutaminase is most active at pH 11.0 and stable in the pH range 8.0-11.0. Temperature optimum is 70 A degrees C and is completely stable after 3 h pre-incubation at 50 A degrees C. Enzyme reflects more enhanced activity with 1-20% (w/v) NaCl, which is further reduced to 80% when NaCl concentration was increased up to 25%. l-Glutaminase is almost active with K+, Zn2+, and Ni2+ ions and K (m) and V (max) values of 240 mu M and 277.77 A +/- 1.1 U/mg proteins, respectively. Higher specific activity, purification fold, better halo-tolerance, and thermostability would make this enzyme more attractive for food fermentation with respect to other soil microbe derived l-glutaminase reported so far.

• 出版日期2012-4