Effect of polyols on the thermostability of pullulan-hydrolysing activity from Sclerotium rolfsii

The influence of various polyols on the thermostability of pullulan-hydrolysing activity from Sclerotium rolfsii was studied. The half-life of the enzyme activity at 60 degrees C was determined to be of the order of 30 min. In the presence of xylitol and sorbitol (3 M or more) there was a significan...

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Bibliographic Details
Published in:Biotechnology letters 1991-12, Vol.13 (12), p.901-906
Main Authors: Kelkar, H.S, Deshpande, M.V
Format: Article
Language:English
Subjects:
Bacteriology
Biological and medical sciences
Corticium rolfsii
enzyme activity
Fundamental and applied biological sciences. Psychology
heat stability
Microbiology
polyols
pullulanase
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Summary:The influence of various polyols on the thermostability of pullulan-hydrolysing activity from Sclerotium rolfsii was studied. The half-life of the enzyme activity at 60 degrees C was determined to be of the order of 30 min. In the presence of xylitol and sorbitol (3 M or more) there was a significant enhancement in the thermostability of the enzyme with retention of 100% activity after incubation for 7 h at 60 degrees C. However, ethylene glycol and glycerol were found to have no protective effect. The stabilizing efficiency was found to be dependent on the concentration of the polyhydric alcohol used and the number of OH-groups present per molecule.
ISSN:0141-5492
1573-6776
DOI:10.1007/BF01022096