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Home Archive 2012 № 6 MICROBIAL ?-L-RHAMNOSIDASES: PRODUCERS, PROPERTIES AND PRACTICAL USE O. V. Gudzenko, L. D. Varbanets
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ISSN 1995-5537

Scientific journal

БІОТЕХНОЛОГІЯ
V. 5, No. 6, 2012

«Біотехнологія» journal V. 5, No. 6, 2012
Р. 9-26, Bibliography 106, Ukrainian.
Universal Decimal classification: 577.15:577.152.3

MICROBIAL α-L-RHAMNOSIDASES: PRODUCERS, PROPERTIES AND PRACTICAL USE

O. V. Gudzenko, L. D. Varbanets

Zabolotny Institute of Microbiology and Virology of National Academy of Sciences of Ukraine, Kyiv

The review is concern with α-L-rhamnosidases that hydrolytically cleave the terminal unrecovered α-1, 2-, α-1, 4- and α-1, 6-linked rhamnose residues in α-L-rhamnosides. It was considered the methods of determination of α-L-rhamnosidase activity both with natural and synthetic substrates. These enzymes were found in plants, animals, yeasts, fungi and bacteria. It was shown that the most active biosynthetics are micromycetes. Methods of extraction and purification of α-L-rhamnosidases of microbial origin, which include the precipitation of enzyme from solutions by organic solvents and neutral salts, dialysis, ultrafiltration, gel-filtration and ionexchange chromatography on columns, are described. The data of physical and chemical properties (thermal and pH optima and molecular weight), substrate specificity of α-L-rhamnosidases were generalized. Enzymatic preparations that were obtained from the same producer during cultivation at the presence of different inductors showed different substrate specificity. α-L-Rhamnosidases refer to glycosyl-hydrolases with catalytic domen (α/α)6-barrel. Biotechnological properties of enzyme are directed to usage in food, pharmaceutical and chemical industries. In food industries, α-L-rhamnosidases are used for increasing of drinks quality (lowering of bitterness and improvement of wine aroma) and production of food additives. In pharmaceutical industry α-L-rhamnosidases could be used for obtaining of drugs and their precursors. In chemical one — as precusor for rhamnose production.

Key words: α-L-rhamnosidase, producers of microbial origin, physical and chemical properties, substrate specificity, industrial application.

© Palladin Institute of Biochemistry of National Academy of Sciences of Ukraine, 2008

 

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Home Archive 2012 № 6 MICROBIAL ?-L-RHAMNOSIDASES: PRODUCERS, PROPERTIES AND PRACTICAL USE O. V. Gudzenko, L. D. Varbanets

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