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A. M. Rozhkova, D. A. Merzlov, A. V. Bashirova, I. N. Zorov, O. G. Korotkova, A. D. Satrutdinov, A. P. Sinitsyn
New enzyme
preparation to reduce the viscosity of the whole-grain rye extracts
Abstract
New recombinant
strains complex of extracellular enzymes containing homologous endo-1,4-β-xylanase E (XylE, EC 3.2.1.8) has been developed on the basis of
the micelial fungus Penicillium canescnes and has been expressed under
the control of a promoter xylA gene encoding endo-1,4-β-xylanase A. A comparative study of enzyme preparations (EP)
obtained from the culture fluids of the host strain, Penicillium canescens
RN3-11-7, and new recombinant strains of P. canescens XylE series was
carried out. The specific activity of the EP on the specific substrate, such as
birch xylan, was analyzed, the qualitative and quantitative component
composition of the new EPs, XyllE-B5 and XylE-C1, as well as the control EP was
determined. It was shown that the decrease in the reduced viscosity for the EP
XylE-B5 was twice as high as in comparison with the control EP RN3 in
experiments with native aqueous extracts of rye, which is due to the high
content of non-inhibited XylE in the composition of new EPs.
Key words: Penicillium
canescens, endo-1,4--xylanase, fodder
production.
Copyright (C) Chemistry Dept., Moscow State University, 2002
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