Isolation, Purification and Characterization of <i>β</i>-Glucosidase from Cassava Roots

CHANG Xiangxiang; TIAN Yongli; YAN Juan; LI Wenchao; LIU Shisheng

doi:10.13386/j.issn1002-0306.2022050202

Volume 44 Issue 3

Jan. 2023

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Science and Technology of Food Industry > 2023 > 44(3): 141-147. > DOI: 10.13386/j.issn1002-0306.2022050202

CHANG Xiangxiang, TIAN Yongli, YAN Juan, et al. Isolation, Purification and Characterization of β-Glucosidase from Cassava Roots[J]. Science and Technology of Food Industry, 2023, 44(3): 141−147. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050202.

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Isolation, Purification and Characterization of β-Glucosidase from Cassava Roots

CHANG Xiangxiang^{1, 2,},
TIAN Yongli^{1, 2},
YAN Juan^{1, 2},
LI Wenchao^{1, 2},
LIU Shisheng^{1, 2, ,}

1.
College of Food Science and Engineering, Hainan University, Haikou 570228, China
2.
Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou 570228, China

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Received Date: May 18, 2022
Available Online: November 28, 2022

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Abstract

Abstract

The isolation, purification and enzymatic properties of β-glucosidase from cassava roots were studied. The crude enzyme extract was obtained from cassava roots with buffer solution, and the activity of crude enzyme was 9.37 U/g cassava dry weight. Purified by acetone precipitation, ion exchange chromatography and gel filtration chromatography, β-glucosidase activity was 1.14 U/g cassava dry weight, purified β-glucosidase purity increased by 14.62 times, the total activity recovery was 12.14%, the molecular weight of β-glucosidase was about 70 kDa. The K_m and V_max of the enzyme were 3.60 mmol/L and 12.36 µmol/(min·mg protein) respectively. The optimum pH was 7.0, and it was stable when the pH was between 6.0 and 8.0. It had good stability within 40 ℃, and 81.78% enzyme activity remained after 30 days at 4 ℃. Mn²⁺ and K⁺ promoted the enzyme to a certain extent. Al³⁺, Cu²⁺, Mg²⁺, Zn²⁺, Ca²⁺, Ba²⁺, Na⁺, urea and SDS had no significant effect on the enzyme activity (P>0.05). Fe³⁺, Fe²⁺, Ag⁺ and EDTA all inhibited the enzyme activity to varying degrees, among which Ag⁺ had the strongest inhibitory effect. The results can provide theoretical basis for the application of β-glucosidase in cassava roots in the future.
- cassava roots,
- β-glucosidase,
- isolation,
- purification,
- enzymatic properties

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References (36)

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