Food and Fermentation Industries >

2022 , Vol. 48 >Issue 6: 8 - 14

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028973

Characterization and application of an endoxanthanase from Microbacterium sp. XT11 heterologous expressed in Pichia pastoris

  • YANG Guoshuai ,
  • XU Ying ,
  • ZHAN Xiaobei ,
  • JIANG Yun ,
  • LI Zhitao ,
  • GAO Minjie
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  • (School of Biotechnology, Jiangnan University, Wuxi 214122, China)

Received date: 2021-08-10

  Revised date: 2021-09-02

  Online published: 2022-04-25

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Abstract

Low-molecular-weight xanthan gum (LMWXG) has biological activities such as anti-oxidation, and anti-bacterium, it can be applied in food and agriculture fields. Endoxanthanase with high-level expression is a prerequisite for enzymatic preparation of LMWXG. The endoxanthanase gene from Microbacterium sp. XT11 was expressed in Pichia pastoris GS115 for the first time. The cultivation conditions of the recombinant Pichia pastoris were optimized. The enzymatic properties of the endoxanthanase were also studied. The optimal fermentation conditions for the recombinant P. pastoris with GAP promoter were 30 ℃, pH 6.0, 220 r/min, and 5% inoculation. Under these conditions, the maximum activity of the recombinant endoxanthanase reached 1 230 U/L in a 7-L bioreactor. The enzyme was relatively stable at pH 5.5-7.5 and 20-45 ℃. Its optimal pH and temperature were 6.0 and 40 ℃, respectively. It could directly hydrolyze the main chain of xanthan gum to form LMWXG (1 400 Da). Therefore, this study may provide a feasible way for the industrial production of LMWXG.

Key words： endoxanthanase; Pichia pastoris; fermentation optimization; enzymatic properties; low-molecular-weight xanthan gum

Cite this article

YANG Guoshuai , XU Ying , ZHAN Xiaobei , JIANG Yun , LI Zhitao , GAO Minjie . Characterization and application of an endoxanthanase from Microbacterium sp. XT11 heterologous expressed in Pichia pastoris[J]. Food and Fermentation Industries, 2022 , 48(6) : 8 -14 . DOI: 10.13995/j.cnki.11-1802/ts.028973

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