Functional expression of a novel α-amylase from Antarctic psychrotolerant fungus for baking industry and its magnetic immobilization ...

• Main Authors: He, Lei, Mao, Youzhi, Zhang, Lujia, Wang, Hualei, Alias, Siti, Gao, Bei, Wei, Dongzhi
• Format: Article in Journal/Newspaper
• Language: unknown
• Published: figshare 2017
• Subjects: Biochemistry; Space Science; Medicine; Biotechnology; Chemical Sciences not elsewhere classified; Ecology; FOS Biological sciences; Biological Sciences not elsewhere classified; Inorganic Chemistry; FOS Chemical sciences; Antarc*; Antarctic
• Online Access: https://dx.doi.org/10.6084/m9.figshare.c.3705637; https://springernature.figshare.com/collections/Functional_expression_of_a_novel_-amylase_from_Antarctic_psychrotolerant_fungus_for_baking_industry_and_its_magnetic_immobilization/3705637

Abstract Background α-Amylase plays a pivotal role in a broad range of industrial processes. To meet increasing demands of biocatalytic tasks, considerable efforts have been made to isolate enzymes produced by extremophiles. However, the relevant data of α-amylases from cold-adapted fungi are still insufficient. In addition, bread quality presents a particular interest due to its high consummation. Thus developing amylases to improve textural properties could combine health benefits with good sensory properties. Furthermore, iron oxide nanoparticles provide an economical and convenient method for separation of biomacromolecules. In order to maximize the catalytic efficiency of α-amylase and support further applications, a comprehensive characterization of magnetic immobilization of α-amylase is crucial and needed. Results A novel α-amylase (AmyA1) containing an open reading frame of 1482 bp was cloned from Antarctic psychrotolerant fungus G. pannorum and then expressed in the newly constructed Aspergillus ...