Expression and enzymatic characterization of rice α-galactosidase II displayed on yeast cell surface

Publication date: Available online 20 March 2019Source: Process BiochemistryAuthor(s): Mosi Dong, Tuoping Li, Suhong Li, Jia Guo, Yun Gong, Xin QiAbstractA yeast (Saccharomyces cerevisiae EBY100) surface displayed rice α-galactosidase II (YSD rice α-Gal II) was constructed. The optimum temperature and pH of YSD rice α-Gal II were 45 °C and 4.0-5.5, respectively. Ascorbic acid significantly increased the expression level of YSD rice α-Gal II by 5.7-fold, compared to control, indicating its importance in the production and application of YSD rice α-Gal II. Meanwhile, protective agents including Fe3+, EDTA, urea, and l-arginine also enhanced YSD rice α-Gal II activity by a certain extent (15-78%). Furthermore, YSD rice α-Gal II exhibited higher thermal, pH, and storage stability, and remarkable hydrolytic activity toward defatted soybean meal and guar gum. Hence, YSD rice α-Gal II has great potential for degradation of the non-digestible and flatulence-causing oligo- or poly-saccharides and could be a commendable candidate for extensive application in food and feed industries.Graphical Abstract

Source: Process Biochemistry - March 20, 2019 Category: Biochemistry Source Type: research