Isolation, Purification and Some Properties of Glucose Oxidase from Aspergillius niger H1-9b

doi:10.7506/spkx1002-6630-201103042

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (3 ): 181-185.doi: 10.7506/spkx1002-6630-201103042

• Bioengineering • Previous Articles Next Articles

Isolation, Purification and Some Properties of Glucose Oxidase from Aspergillius niger H1-9b

SU Mo，GAO Ya-peng，LIANG Jian-rong，HUANG Jie，TANG Yun-ming

Key Laboratory of Eco-environments in Three Gorges Reservoir Region, Ministry of Education,
Chongqing Sweetpotato Engineering Research Center, School of Life Science, Southwest University, Chongqing 400715, China

Received:2010-04-22 Revised:2011-01-10 Online:2011-02-15 Published:2011-01-13

Abstract

Abstract: Glucose oxidase (GOD), an H₂O₂-producing enzyme, was isolated and purified from Aspergillius niger H1-9b through electrophoretic homogeneity, ion-exchange chromatography on DEAE-Sepharose column and Superdex-200 gel filtration chromatography. The purified GOD had a molecular weight of 94.1 kD as a monomer. The specific activity of GOD was 30569.7 U/mg with recovery rate of 30.2% and purification fold of 41.4. The optimal reaction pH and temperature of GOD were 5.7 and 37 ℃, respectively. The GOD displayed an excellent stability under the conditions of 30－40 ℃ and pH 4.0－8.0. The kinetic parameters such as K_m and V_max were 30.69 mmol/L and 21.88μmol/L while using glucose as the substrate. Obvious inhibitory effects of Ag⁺, Cu²⁺ and Zn²⁺ on the activity of GOD were observed. Therefore, glucose oxidase from Aspergillius niger H1-9b will have wide applications due to its excellent thermostability and stability in wide pH range.

Key words: Aspergillius niger H1-9b, glucose oxidase, isolation, purification, property

CLC Number:

Q946.5

SU Mo，GAO Ya-peng，LIANG Jian-rong，HUANG Jie，TANG Yun-ming. Isolation, Purification and Some Properties of Glucose Oxidase from Aspergillius niger H1-9b[J]. FOOD SCIENCE, 2011, 32(3 ): 181-185 https://doi.org/10.7506/spkx1002-6630-201103042

[1]	XU Fangqing, CAO Yujin, WU Yiyuan, DONG Xiaotong, HU Jiamiao. Application of Steam Explosion Technology in Plant Polysaccharides: from Efficient Extraction to Functional Enhancement [J]. FOOD SCIENCE, 2026, 47(7): 406-414.
[2]	ZHANG Zhe, YUAN Zijing, ZHANG Qiwen, WU Lijun, ZHANG Fuxian. Molecular Characterization and Pathogenicity Analysis of MBLs-Producing Pathogenic Escherichia coli O157:H12 Strains from Dairy Cows [J]. FOOD SCIENCE, 2026, 47(6): 155-166.
[3]	GAO Yunqi, ZHANG Yi, ZHOU Mengzhou, CHEN Yang, HU Shan, SUN Zhouliang, GUO Hongtao, PING Lei, ZHENG Mingming. Research Progress in the Biosynthesis, Purification and Nutritional Application of Nervonic Acid [J]. FOOD SCIENCE, 2026, 47(5): 13-25.
[4]	WANG Qi, WANG Jiayou, ZENG Jun, HUO Xiangdong, Razigul Kurban, SUN Jian, ZHAO Zhongkai, GAO Yan. Isolation and Characterization of Lactic Acid Bacteria from Traditional Xinjiang Fermented Foods and Untargeted Metabolomic Analysis of Xinjiang Cheese Fermented with Them [J]. FOOD SCIENCE, 2026, 47(10): 151-166.
[5]	ZHENG Xuemei, QI Fenghui, JIN Xiaowei, LIU Xuezhen, SUN Zhehao, LI Qiaoling. Effect of Sanzan Gum on Pasting, Rheological and Microstructural Properties of Modified Corn Starch [J]. FOOD SCIENCE, 2025, 46(7): 76-84.
[6]	LI Yan, YU Hang, CHEN Siyuan, JIANG Nan, ZHAO Penghao, MENG Xiangchen. Comparative Genomic Analysis of Bifidobacterium Based on Glycoside Hydrolase Family Genes and Its Application in the Isolation of B. bifidum [J]. FOOD SCIENCE, 2025, 46(5): 114-123.
[7]	LI Chaowei, HOU Xiaoyan, ZHANG Suyi, QIN Chi, SONG Chuan, AO Zonghua, ZHAO Huan, ZHANG Liqiang, LI Sitong, ZHAO Run, LIU Shuliang, HU Kaidi, LI Qin, ZHAO Ning, LI Jianlong. Screening of Ethyl Carbamate-Degrading Strains from Baijiu Daqu and Optimization of Co-fermentation Conditions [J]. FOOD SCIENCE, 2025, 46(5): 151-160.
[8]	ZHANG Qiaoling, JIANG Xiaohua, ZHANG Jie, LU Fenglai, WEI Yulu, LIU Hongwei, SONG Jingru. Isolation, Purification and Structural Characterization of Polysaccharides from Dried Siraitia grosuenorii Fruits and Their Immunodulatory Activity in Vitro [J]. FOOD SCIENCE, 2025, 46(4): 10-20.
[9]	NIE Pengfei, LI Yuexin, LIU Haotian, CHEN Qian, LIU Qian, KONG Baohua. Effects of Non-phosphate Water-Retaining Agents on the Fluidity and Rheological Properties of Emulsified Meat Batters and the Quality of Emulsified Sausages [J]. FOOD SCIENCE, 2025, 46(21): 80-89.
[10]	GE Xinyu, RAN Linwu, ZHANG Lutao, WANG Siyu, MA Caixia, Ding Bowen, WEI Jiayi, LU Lu, MI Jia, YAN Yamei. Structural Characterization and Biological Activities of Natural Anthocyanin Isomers: A Review [J]. FOOD SCIENCE, 2025, 46(21): 384-394.
[11]	LI Lujing, LI Haoran, ZHAO Yiming, ZHANG Juan, YUAN Fang, MAO Like, XU Honggao. Diacylglycerol: A Review of Preparation and Purification Technologies and Safety Evaluation [J]. FOOD SCIENCE, 2025, 46(21): 395-406.
[12]	LI Feifan, CHI Xiaojun, QIN Yang, BU Lingjin, SHI Yuhang. Isolation Optimization and Mucoadhesion Analysis of B-Hordein [J]. FOOD SCIENCE, 2025, 46(19): 79-88.
[13]	SU Juan, MU Daichen, WU Hao, CHENG Yunhui, XU Zhou, HUANG Qingming, LIAO Juan, HU Jian, WEN Li. Recent Advances in the Preparation and Bioactive Properties of γ-Oryzanol [J]. FOOD SCIENCE, 2025, 46(17): 385-397.
[14]	FAN Yan, YANG Wenhua, LIANG Canhuan, CHEN Jialin, GU Xun’an, GAO Jiali, LIANG Xiaotong, HUANG Sheng, WANG Qin. Research Progress on the Structure and Biological Activity of Egg White Ovotransferrin [J]. FOOD SCIENCE, 2025, 46(17): 424-434.
[15]	XUE Juanjuan, WANG Qi, ZENG Jun, HUO Xiangdong, ZHANG Minwei, GAO Yan. Microbial Diversity Analysis of Three Fermented Sour Porridges Prepared from Different Raw Materials and Physiological Characteristics of Isolates from Them [J]. FOOD SCIENCE, 2025, 46(17): 128-141.

Isolation, Purification and Some Properties of Glucose Oxidase from Aspergillius niger H1-9b

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments