Science and Technology of Food Industry

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LI Ping, YI Yi, SHI Zheng-yu, WU Shi-hua, HUANG Cui-ji, LI Ya, . Expression and characteristics of phytase from Bacillus licheniformis[J]. Science and Technology of Food Industry, 2016, (08): 238-241. DOI: 10.13386/j.issn1002-0306.2016.08.041
Citation: LI Ping, YI Yi, SHI Zheng-yu, WU Shi-hua, HUANG Cui-ji, LI Ya, . Expression and characteristics of phytase from Bacillus licheniformis[J]. Science and Technology of Food Industry, 2016, (08): 238-241. DOI: 10.13386/j.issn1002-0306.2016.08.041
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Expression and characteristics of phytase from Bacillus licheniformis

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    • Abstract
  • The gene phy,from a thermophilic bacteria strain Bacillus licheniformis SR01,was cloned into prokaryotic expression vector p GEX-4T-3 to construct the recombinant strain p GX1143,and it was successfully efficiently expressed. The optimal p H and temperature for this phytase activity were 5.0 and 55 ℃,respectively. The enzyme had a wide range of p H stability and good thermal stability. And it was activated by Co2+,Li+,Mg2+,Ba2+,and inhibited by Cu2+,Pb2+,Fe2+,Ag+,SDS. However,it almost lost activity when influenced by Pb2+,Fe2+ and SDS. In addition,it had strong ability to resist hydrolyzation by trypsin and partial ability to resist hydrolyzation by pepsin.
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