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Assaying sensitivity of fungal xylanases to proteinaceous inhibitors from a rye extract: two GH10 xylanases resistant to XIP-like inhibitorsстатья
Информация о цитировании статьи получена из
Scopus
Статья опубликована в журнале из списка Web of Science и/или Scopus
Дата последнего поиска статьи во внешних источниках: 4 февраля 2014 г.
- Авторы: Gusakov A.V., Ustinov B.B.
- Журнал: Industrial Biotechnology
- Том: 5
- Номер: 2
- Год издания: 2009
- Издательство: GEN Pub
- Местоположение издательства: United States
- Первая страница: 104
- Последняя страница: 109
- DOI: 10.1089/ind.2009.5.104
- Аннотация: Sensitivity of selected fungal xylanases to cereal proteinaceous inhibitors was assayed using a novel viscometric method based on changes in viscosity of water extracts of rye flour (a native extract and heat-treated to inactivate inhibitors) under the action of enzymes. Two of six xylanases isolated from the fungus Chrysosporium lucknowense were found to be insensitive to rye xylanase-inhibitor–protein–like (XIP-like) inhibitors, a property rarely encountered among fungal xylanases. Both enzymes belong to family 10 of glycoside hydrolases; they have been classified respectively as Xyn10B and Xyn10C. Xyn10B possessed a higher specific activity against arabinoxylan and is thus a promising candidate for use as an animal-feed additive and in other cereal-based applications involving xylan processing. Structural features responsible for the enzyme resistance to XIP-like inhibitors are discussed.
- Добавил в систему: Гусаков Александр Васильевич