SOME PROPERTIES OF α-L-RHAMNOSIDASES FROM PENICILLIUM COMMUNE 266

Abstract

It has been shown that Penicillium commune 266 has formed two high-level α -L-rhamnosidases which reveal activity in the range from 4.0 to 6.0, with optimum 4.0, 4.2. Activity of α -L-rhamnosidases 1 and 2 was constant during 120 min at 37 °C in the range of pH values 4.0 - 6.0; thermooptimum of both preparations was 60 °C. The molecular weights of the enzymes 1 and 2 estimated by gel filtration, were 125 ± 10 kDa and 105 ± 10 kDa, respectively. Enzyme preparations included high contents of basic, hydrophobic and acidic aminoacids, and carbohydrate component, represented by galactose, mannose, rhamnose, glucosamine (preparation 1) and galactose, rhamnose (preparation 2).

Keywords

• α-l-рамнозидаза
• рн-оптимум
• термооптимум
• компонентний склад
• молекулярна маса