Abstract
A new fusion gene (Bgl-licMB), encoding β-1,3-1,4-glucanase both from Bacillus amyloliquefaciens (Bgl) and Clostridium thermocellum (licMB), was constructed via end-to-end fusion and expressed in Escherichia coli to improve hydrolytic activity and thermostability of β-1,3-1,4-glucanase. The results of enzymatic properties showed that the catalytic efficiency (Kcat/Km) of the fusion enzyme for oat β-glucan was 2.7 and 20-fold higher than that of the parental Bgl and licMB, respectively, and that the fusion enzyme can retain more than 50% of activity following incubation at 80°C for 30 min, whereas the residual activities of Bgl and licMB were both less than 30%. These properties make this particular β-1,3-1,4-glucanase a good candidate for application in brewing and animal-feed industries.
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This work was financially supported by the National Natural Science Foundation of China (No. 20090964) and the Wu Xi Science and Technology Program (No. CIE00920).
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Sun, J., Wang, H., Lv, W. et al. Construction and characterization of a fusion β-1,3-1,4-glucanase to improve hydrolytic activity and thermostability. Biotechnol Lett 33, 2193–2199 (2011). https://doi.org/10.1007/s10529-011-0676-7
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DOI: https://doi.org/10.1007/s10529-011-0676-7