Characterization of an <small>L</small>-Arabinose Isomerase from Bacillus thermoglucosidasius for <small>D</small>-Tagatose Production

Myung-Ji SEO

doi:10.1271/bbb.120723

Bioscience, Biotechnology, and Biochemistry

Online ISSN : 1347-6947
Print ISSN : 0916-8451

Food & Nutrition Science Notes

Characterization of an L-Arabinose Isomerase from Bacillus thermoglucosidasius for D-Tagatose Production

Myung-Ji SEO

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Keywords: L-arabinose isomerase, Bacillus thermoglucosidasius, characterization, D-tagatose

JOURNAL FREE ACCESS

2013 Volume 77 Issue 2 Pages 385-388

DOI https://doi.org/10.1271/bbb.120723

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Abstract

L-Arabinose isomerase from Bacillus thermoglucosidasius KCTC 1828 (BTAI) was expressed in Escherichia coli. The optimal temperature and pH for the activity of the purified BTAI were 40 °C and pH 7.0. The Mn²⁺ ion was an activator of BTAI activity. The kinetic parameters of BTAI for D-galactose were a K_m of 175 mM and a k_cat/K_m of 2.8 mM⁻¹min⁻¹. The conversion ratio by BTAI to D-tagatose reached 45.6% at 40 °C.

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