Acid exo-polygalacturonase and gene and application thereof
The invention relates to the field of genetic engineering, in particular to acid exo-polygalacturonase and a preparation method and application thereof. The amino acid sequence of the acid exo-polygalacturonase is as shown in SEQ ID No. 1 or SEQ ID No. 2. The acid exo-polygalacturonase has the advan...
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| creator | QIAO WEI LI XUEJUN ZHANG JINWEI ZHAO BANGHONG CHEN SHENG XIA PINGYU |
| description | The invention relates to the field of genetic engineering, in particular to acid exo-polygalacturonase and a preparation method and application thereof. The amino acid sequence of the acid exo-polygalacturonase is as shown in SEQ ID No. 1 or SEQ ID No. 2. The acid exo-polygalacturonase has the advantages that the optimum pH of the acid exo-polygalacturonase is 3.5, the acid exo-polygalacturonase is good in thermal stability (the optimum temperature is 70 DEG C, and more than 80% enzyme activity can be kept after treatment in 60 and 70 DEG C for 1 hour), the acid exo-polygalacturonase can be easily produced through fermentation, and the acid exo-polygalacturonase has higher application value in feed and food industry as compared with previously reported exo-polygalacturonase.
本发明涉及基因工程领域，具体涉及种酸性外切多聚半乳糖醛酸酶及其制备方法和应用。所述酸性外切多聚半乳糖醛酸酶的氨基酸序列如SEQ ID NO.1或SEQ ID NO.2所示。该酶最适pH为3.5、热稳定性好(最适温度70℃，在60、70℃中处理1h都能保持80％以上的酶活)，容易发酵生产。所有这些优点都意味着新发明的外切多聚半乳糖醛酸酶在饲料、食品行业中，将会比以前报道的外切多聚半乳糖醛酸酶更有应用价值。 |
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本发明涉及基因工程领域，具体涉及种酸性外切多聚半乳糖醛酸酶及其制备方法和应用。所述酸性外切多聚半乳糖醛酸酶的氨基酸序列如SEQ ID NO.1或SEQ ID NO.2所示。该酶最适pH为3.5、热稳定性好(最适温度70℃，在60、70℃中处理1h都能保持80％以上的酶活)，容易发酵生产。所有这些优点都意味着新发明的外切多聚半乳糖醛酸酶在饲料、食品行业中，将会比以前报道的外切多聚半乳糖醛酸酶更有应用价值。</description><language>chi ; eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMES ; ENZYMOLOGY ; FODDER ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROCESSES USING MICROORGANISMS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2016</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20161026&DB=EPODOC&CC=CN&NR=106047840A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20161026&DB=EPODOC&CC=CN&NR=106047840A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>QIAO WEI</creatorcontrib><creatorcontrib>LI XUEJUN</creatorcontrib><creatorcontrib>ZHANG JINWEI</creatorcontrib><creatorcontrib>ZHAO BANGHONG</creatorcontrib><creatorcontrib>CHEN SHENG</creatorcontrib><creatorcontrib>XIA PINGYU</creatorcontrib><title>Acid exo-polygalacturonase and gene and application thereof</title><description>The invention relates to the field of genetic engineering, in particular to acid exo-polygalacturonase and a preparation method and application thereof. The amino acid sequence of the acid exo-polygalacturonase is as shown in SEQ ID No. 1 or SEQ ID No. 2. The acid exo-polygalacturonase has the advantages that the optimum pH of the acid exo-polygalacturonase is 3.5, the acid exo-polygalacturonase is good in thermal stability (the optimum temperature is 70 DEG C, and more than 80% enzyme activity can be kept after treatment in 60 and 70 DEG C for 1 hour), the acid exo-polygalacturonase can be easily produced through fermentation, and the acid exo-polygalacturonase has higher application value in feed and food industry as compared with previously reported exo-polygalacturonase.
本发明涉及基因工程领域，具体涉及种酸性外切多聚半乳糖醛酸酶及其制备方法和应用。所述酸性外切多聚半乳糖醛酸酶的氨基酸序列如SEQ ID NO.1或SEQ ID NO.2所示。该酶最适pH为3.5、热稳定性好(最适温度70℃，在60、70℃中处理1h都能保持80％以上的酶活)，容易发酵生产。所有这些优点都意味着新发明的外切多聚半乳糖醛酸酶在饲料、食品行业中，将会比以前报道的外切多聚半乳糖醛酸酶更有应用价值。</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMES</subject><subject>ENZYMOLOGY</subject><subject>FODDER</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROCESSES USING MICROORGANISMS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLB2TM5MUUityNctyM-pTE_MSUwuKS3Kz0ssTlVIzEtRSE_NgzASCwpyMpMTSzLz8xRKMlKLUvPTeBhY0xJzilN5oTQ3g6Kba4izh25qQX58anFBYjJQc0m8s5-hgZmBibmFiYGjMTFqALR1L3s</recordid><startdate>20161026</startdate><enddate>20161026</enddate><creator>QIAO WEI</creator><creator>LI XUEJUN</creator><creator>ZHANG JINWEI</creator><creator>ZHAO BANGHONG</creator><creator>CHEN SHENG</creator><creator>XIA PINGYU</creator><scope>EVB</scope></search><sort><creationdate>20161026</creationdate><title>Acid exo-polygalacturonase and gene and application thereof</title><author>QIAO WEI ; LI XUEJUN ; ZHANG JINWEI ; ZHAO BANGHONG ; CHEN SHENG ; XIA PINGYU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN106047840A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2016</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMES</topic><topic>ENZYMOLOGY</topic><topic>FODDER</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROCESSES USING MICROORGANISMS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>QIAO WEI</creatorcontrib><creatorcontrib>LI XUEJUN</creatorcontrib><creatorcontrib>ZHANG JINWEI</creatorcontrib><creatorcontrib>ZHAO BANGHONG</creatorcontrib><creatorcontrib>CHEN SHENG</creatorcontrib><creatorcontrib>XIA PINGYU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>QIAO WEI</au><au>LI XUEJUN</au><au>ZHANG JINWEI</au><au>ZHAO BANGHONG</au><au>CHEN SHENG</au><au>XIA PINGYU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Acid exo-polygalacturonase and gene and application thereof</title><date>2016-10-26</date><risdate>2016</risdate><abstract>The invention relates to the field of genetic engineering, in particular to acid exo-polygalacturonase and a preparation method and application thereof. The amino acid sequence of the acid exo-polygalacturonase is as shown in SEQ ID No. 1 or SEQ ID No. 2. The acid exo-polygalacturonase has the advantages that the optimum pH of the acid exo-polygalacturonase is 3.5, the acid exo-polygalacturonase is good in thermal stability (the optimum temperature is 70 DEG C, and more than 80% enzyme activity can be kept after treatment in 60 and 70 DEG C for 1 hour), the acid exo-polygalacturonase can be easily produced through fermentation, and the acid exo-polygalacturonase has higher application value in feed and food industry as compared with previously reported exo-polygalacturonase.
本发明涉及基因工程领域，具体涉及种酸性外切多聚半乳糖醛酸酶及其制备方法和应用。所述酸性外切多聚半乳糖醛酸酶的氨基酸序列如SEQ ID NO.1或SEQ ID NO.2所示。该酶最适pH为3.5、热稳定性好(最适温度70℃，在60、70℃中处理1h都能保持80％以上的酶活)，容易发酵生产。所有这些优点都意味着新发明的外切多聚半乳糖醛酸酶在饲料、食品行业中，将会比以前报道的外切多聚半乳糖醛酸酶更有应用价值。</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMES ENZYMOLOGY FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | Acid exo-polygalacturonase and gene and application thereof |
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