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Properties of the Glucan Branching Enzyme of the Hyperthermophilic Bacterium Aquifex aeolicus |
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| Authors: | M J E C van der Maarel A Vos P Sanders L Dijkhuizen |
| Institution: | 1. Centre for Carbohydrate Bioengineering TNO-University of Groningen, PO Box 14, 9750 AA Haren, The Netherlands;2. Innovative Ingredients and Products Department, TNO Nutrition and Food Research, Rouaanstraat 27, 9723 CC Groningen, The Netherlands;3. Innovative Ingredients and Products Department, TNO Nutrition and Food Research, Rouaanstraat 27, 9723 CC Groningen, The Netherlands;4. Microbial Physiology Research Group, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Kerklaan 30, 9751 NN Haren, The Netherlands |
| Abstract: | AbstractGlucan branching enzymes are responsible for the synthesis of α(1→6) glycosidic bonds in glycogen and amylopectin. The glucan branching enzyme of the hyperthermophile Aquifex aeolicus is the most thermoactive and thermostable glucan branching enzyme described. The gene encoding this glucan branching enzyme was overexpressed in E. coli and purified using γ-cyclodextrin affinity chromatography. Subsequently, the enzyme was stable up to 90°C. Its thermostability may be explained by the relatively high number of aromatic amino acid residues present, in combination with a relatively low number glutamine/asparagine residues. The Km for amylose was 4µM and the Vmax was 4.9 U/mg of protein (at optimal pH and temperature). The side-chain distribution of the branched glucan formed from amylose was determined. |
| Keywords: | Glucan branching enzyme Starch Aquifex aeolicus Thermostability Glycoside hydrolase α-amylase superfamily |