Purification and characterization of novel κ-carrageenase from marine Tamlana sp. HC4

Feixue Sun; Yuexin Ma; Ying Wang; Qian Liu

doi:10.1007/s00343-010-9012-7

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Purification and characterization of novel κ-carrageenase from marine Tamlana sp. HC4

Updated：2023-05-16

- Purification and characterization of novel κ-carrageenase from marine Tamlana sp. HC4
- Journal of Oceanology and Limnology Vol. 28, Issue 6, Pages: 1139-1145(2010)
- Affiliations：
  
  Key Laboratory of Mariculture Ministry of Agriculture Dalian Ocean University
- Author bio：
- Funds：
- DOI：10.1007/s00343-010-9012-7
  CLC：
- Online First：10 November 2010，
  
  Published：2010
- Accepted：
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Sun, F., Ma, Y., Wang, Y. et al. Purification and characterization of novel κ-carrageenase from marine Tamlana sp. HC4., Chin. J. Ocean. Limnol. 28, 1139–1145 (2010). https://doi.org/10.1007/s00343-010-9012-7
DOI：

Sun, F., Ma, Y., Wang, Y. et al. Purification and characterization of novel κ-carrageenase from marine Tamlana sp. HC4., Chin. J. Ocean. Limnol. 28, 1139–1145 (2010). https://doi.org/10.1007/s00343-010-9012-7 DOI：

摘要

Abstract

We isolated a bacterial strain (HC4) that is able to degrade κ-carrageenan from a live specimen of the red alga Hyalosiphonia caespitosa. With 16S rRNA gene sequencing

we identified the strain as Tamlana sp.

and then purified an extracellular κ-carrageenase from a culture of Tamlana sp. HC4 by ammonium sulfate precipitation

Sephadex G-200 gel filtration chromatography

and DE-cellulose 52 anion-exchange chromatography. The purified enzyme yields a single band on SDS-PAGE with a molecular mass of 66.4 kDa. The optimal pH and temperature for κ-carrageenase activity are at 8.0 and 30°C

respectively. The enzyme is stable over the range of pH 7.2–8.6 below 45°C. The enzyme activity is strongly inhibited by Zn2+ and Cu2+ at 1 mmol/L. The enzyme-catalyzed reaction follows Michaelis-Menten kinetics with the Michaelis constant (K m ) at 7.63 mg/ml. Analysis of the degradation products of the κ-carrageenase by ESI-MS and 13C-NMR spectroscopy indicates that the enzyme degrades κ-carrageenan down to the level of κ-neocarrabiose sulfate.

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references

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