[Production and properties of a beta-galactosidase preparation from Alternaria tenuis].
Different methods of the preparation of fungal beta-galactosidase from the 72-hour culture of Alternaria tenuis were tested: lyophilization of the culture liquid, precipitation with ethanol, acetone, ammonium sulphate. Optimal results were obtained with precipitation by 1.5 acetone volume. Studies of the properties of fungal beta-galactosidase demonstrated that the preparation retained its activity during 22 month storage at 5 degrees C. The fungal preparation had pH optimum at a more acidic zone (4.2 versus 6.9), was active in a wider pH range 2.8-5.7 and 6.2-7.5), had a much higher temperature optimum (65 degrees and 30 degrees) and better thermostability as compared with the yeast preparation. Data on other properties of the preparation are presented.
D000528:Alternaria / Q000201:enzymology*; D003470:Culture Media; D003956:Dialysis; D004355:Drug Stability; D004789:Enzyme Activation; D005612:Freeze Drying; D005696:Galactosidases / Q000302:isolation & purification* / Q000494:pharmacology; D006863:Hydrogen-Ion Concentration; D003904:Mitosporic Fungi / Q000201:enzymology*; D012997:Solvents; D013696:Temperature; D013997:Time Factors; D014461:Ultracentrifugation
D003470:Culture Media; D012997:Solvents; D005696:Galactosidases
Poluchenie i svoĭstva preparata beta-galaktozidazy iz Alternaria tenuis