FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (10): 201-208.doi: 10.7506/spkx1002-6630-20200408-099

• Bioengineering • Previous Articles     Next Articles

Effect of Truncation of N-Terminal Structural Modules on Enzymatic Properties of Thermoacidiphilic Type III Pullulan Hydrolase TK-PUL

ZENG Jing, HE Chukuo, GUO Jianjun, YUAN Lin   

  1. (1. Institute of Microbiology, Jiangxi Academy of Sciences, Nanchang 330096, China; 2. College of Food Science and Engineering, Hainan University, Haikou 570228, China)
  • Online:2021-05-25 Published:2021-06-02

Abstract: In this study, the enzymatic properties of TK-PUL, a thermoacidiphilic type III pullulan hydrolase produced by the extremely thermophilic archaea Thermococcus kodakarensis KOD1 were compared with those of its N-terminal truncated mutants, in order to determine the effect of the truncation of N-terminal structural modules on the enzymatic properties of TK-PUL. The truncation of the structural module N1 improved the catalytic characteristics of TK-PUL, resulting in a 1.11-fold increase in α-amylase specific activity, a 1.12-fold increase in pululanase specific activity and a 1.15-fold increase in half-life at 100 ℃. The truncation of the structural module N2 enhanced the thermal stability of the enzyme, and extended the half-life at 100 ℃ by 1.25 times, whilst it decreased the pH stability, substrate binding capacity and specific activity of TK-PUL. Moreover, the truncation of the structural module N2 changed the substrate specificity of TK-PUL, resulting in an increase in the ratio of α-amylase to pullulanase activity from 0.49 to 0.60. The results showed that neither the structural module N1 nor N2 of TK-PUL was the essential structural regions for enzymatic catalysis, but both of them had important effects on the substrate binding capacity, catalytic activity and stability of the enzyme.

Key words: type III pullulan hydrolase; N-terminal structural modules; truncated mutation; catalytic properties

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