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Purification and characterization of glucoamylase of Aspergillus oryzae from Luzhou-flavour Daqu

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Abstract

Objective

To obtain novel glucoamylase from Daqu microbe.

Results

A dominant strain known as LZ2 with high activity of hydrolyzing starch was isolated from Luzhou Daqu, a Chinese traditional fermentation starter. The LZ2 was identified as Aspergillus oryzae by 18S rDNA sequence analysis. Glucoamylase from LZ2, named as GA-LZ2, was purified to homogeneity and showed a single band with expected molecular mass of 60 kD. The GA-LZ2 effectively degraded amylose, rice starch and wheat starch. Optimal temperature and pH value of enzyme were 60 °C and pH 4.0 respectively. The GA-LZ2 displayed significant thermal stability and pH stability at moderate temperature and low pH. Intriguingly, the thermostability was enhanced in the presence of starch. In addition, GA-LZ2 exhibited insensitivity to glucose, independence of metal ions and tolerance to organic solvents. The GA-LZ2 retained complete activity in the presence of 100 mM glucose and 5% ethanol and methanol.

Conclusion

Glucoamylase GA-LZ2 displayed broad substrate specificity, strong stability and tolerance, suggesting that GA-LZ2 carry potential for industrial application in bioethanol production.

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Acknowledgements

This research was supported by the Luzhou Lao Jiao Scholarship (15ljsk10) and College student innovation fund (201510622060), College of Biotechnology, Sichuan University of Science and Technology.

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Authors and Affiliations

  1. College of Bioengineering, Sichuan University of Science & Engineering, No. 180, Xueyuan Street, Huixing Road, Zigong, 643000, Sichuan, People’s Republic of China

    Chuan Wang, Lianli Yang, Lunan Luo, Shichao Tang & Qiang Wang

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  1. Chuan Wang
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  2. Lianli Yang
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  3. Lunan Luo
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  4. Shichao Tang
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  5. Qiang Wang
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Correspondence to Chuan Wang.

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Wang, C., Yang, L., Luo, L. et al. Purification and characterization of glucoamylase of Aspergillus oryzae from Luzhou-flavour Daqu. Biotechnol Lett 42, 2345–2355 (2020). https://doi.org/10.1007/s10529-020-02956-4

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  • DOI: https://doi.org/10.1007/s10529-020-02956-4

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