Aspergillus wentii'den inülinaz enzimin elde edilmesi
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Dosyalar
Tarih
2012
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Trakya Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada Aspergillus wentii'den inülinaz enziminin üretilmesi, üretim şartlarının inülinaz aktivitesi üzerine etkileri ve enzimin bazı biyokimyasal özelliklerinin belirlenmesi amaçlanmıştır. A.wentii'den inülinaz enziminin üretim şartlarının inülinaz aktivitesine olan etkileri araştırıldığında, üretim süresi 3.gün, üretim sıcaklığının 25 °C, başlangıç pH'sı 6.0 olduğu saptanmıştır. Üretim ortamına eklenen karbon ve azot kaynaklarının inülinaz sentezine etkisi araştırıldığında, en yüksek aktivite % 3.0 yer elması içeren ortamda görüldü. (NH4)2HPO4 (% 1) kullanılan üretim ortamı diğer azot kaynaklarından daha iyi bir kaynak olduğu bulundu. Enzimin optimum çalışma koşulları incelendiğinde; inkübasyon pH'sı 6.0, inkübasyon sıcaklığı 35 °C olarak bulundu. A.wentii'den elde edilen inülinaz enziminin pH ve termal kararlılığı araştırıldığında, enzimin pH 3.0-6.0 aralığında kararlı olduğu ve aktivitesini 50 °C'ye kadar 20 dakika süre ile koruduğu gözlendi. A.wentii inülinazının kinetik değerleri araştırıldığında Km değeri yaklaşık 0,1/103 µM, Vmax değeri ise 6.134 U/ml olarak bulunmuştur.
Abstract
This study was undertaken to obtain production of Aspergillus wentii inulinase to determine, the effect of production conditions on inulinase activity and its some biochemical properties. When the effect of production conditions on the inulinase activity were examined, the enzyme activity have demonstrated that was maximum when the production time was third days, at a temperature 25 °C, with the initial pH 6.0. When the effect of the C and N resources added to the medium on synthesis of inulinase it was discovered that the highest activity occurs in the medium containing 3.0 % Jerusalem artichoke extract. (NH4)2HPO4 (% 1) were found to be better nitrogen sources that using other for ones for Aspergillus wentii. When the optimum working conditions of the enzyme was studied, it was found that pH of incubation is 6.0 and the temperature of the incubation is 35 °C. When the pH and termal determination of A. wentii inulinase studied it was observed that the pH of enzyme is stable between 3.0-6.0 and it kept out its activity at 50 °C for 20 min. When the kinetic working conditions of the enzyme was studied, it was found that the Km is 0.1/103 µM and Vmax 6.134 U/ml
Abstract
This study was undertaken to obtain production of Aspergillus wentii inulinase to determine, the effect of production conditions on inulinase activity and its some biochemical properties. When the effect of production conditions on the inulinase activity were examined, the enzyme activity have demonstrated that was maximum when the production time was third days, at a temperature 25 °C, with the initial pH 6.0. When the effect of the C and N resources added to the medium on synthesis of inulinase it was discovered that the highest activity occurs in the medium containing 3.0 % Jerusalem artichoke extract. (NH4)2HPO4 (% 1) were found to be better nitrogen sources that using other for ones for Aspergillus wentii. When the optimum working conditions of the enzyme was studied, it was found that pH of incubation is 6.0 and the temperature of the incubation is 35 °C. When the pH and termal determination of A. wentii inulinase studied it was observed that the pH of enzyme is stable between 3.0-6.0 and it kept out its activity at 50 °C for 20 min. When the kinetic working conditions of the enzyme was studied, it was found that the Km is 0.1/103 µM and Vmax 6.134 U/ml
Açıklama
Yüksek Lisans Tezi
Anahtar Kelimeler
Aspergillus Wentii, İnülaz, Thermal Stability, Termal Kararlılık
