Food and Fermentation Industries >

2011 , Vol. 37 >Issue 05: 61 - 65

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.05.020

Food and Fermentation Industries

The Study on Thermostability of Xylanase by Chemical Modification

  • Zhang Yong-wei ,
  • Hu Hong ,
  • Liu Liang-wei ,
  • Chen Hong-ge
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Online published: 2011-05-25

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Abstract

The xylanase produced from Picha pastoris was modified with different chemical reagents.The results indicated that the thermostability of the xylanase modified with diamino-PEG was improved.The modification condition of the xylanase with diamino-PEG was optimized.The molar ration of xylanase/ diamino-PEG/ EDAC/NHS was 1/1000/100.The relative residual activity of modified xylanase by using this condition was 61.6% after incubated 10 min at 55℃,over 29.1% than unmodified xylanase.The analysis of the characteristics of enzymological assay of the modified xylanase found that only the pH stability and thermostability changed.

Key words： xylanase; chemical modification; polyethylene glycol; thermostability

Cite this article

Zhang Yong-wei , Hu Hong , Liu Liang-wei , Chen Hong-ge . The Study on Thermostability of Xylanase by Chemical Modification[J]. Food and Fermentation Industries, 2011 , 37(05) : 61 -65 . DOI: 10.13995/j.cnki.11-1802/ts.2011.05.020

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