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Purification and Characterization of Asparaginase from Solid State Culture of Aspergillus Niger AK10

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dc.contributor.authorSaovanee C. Dharmsthitien_US
dc.contributor.authorSudaporn Luechaien_US
dc.contributor.otherMahidol University International College. Science Division.en_US
dc.date.accessioned2015-08-03T09:59:42Z
dc.date.accessioned2018-12-25T04:10:22Z
dc.date.available2015-08-03T09:59:42Z
dc.date.available2018-12-25T04:10:22Z
dc.date.created2015
dc.date.issued2010
dc.description.abstractAn asparaginase producing fungus, Aspergillus niger strain AK10, was isolated from raw material for animal feed production. The enzyme production was done using solid state fermentation on the medium containing soybean meal and water at 1:1 ratio. The 4-day-old culture was extracted, purified and determined for the general properties. From SDS-PAGE, it was 91.4 kDa in size. The enzyme functioned maximally at pH 8.6 and 37oC and was most stable when stored at pH 8.0-8.6 and 40oC - 50oC. AK10 was slightly sensitive to (NH4)2SO4 and was insensitive to NaCl and monosodium glutamate. The potential application of AK10 asparaginase in reducing asparagine content in blended potato has been demonstrated.en_US
dc.identifier.citationInternational Journal of Biotechnology and Biochemistry. Vol.6, No.7 (2010), 1083–1092.en_US
dc.identifier.urihttps://repository.li.mahidol.ac.th/handle/123456789/40222
dc.language.isoengen_US
dc.rightsMahidol Universityen_US
dc.subjectAsparaginaseen_US
dc.subjectAsperigillus nigeren_US
dc.subjectAsparaginase purificationen_US
dc.subjectAsparaginase characterizationen_US
dc.titlePurification and Characterization of Asparaginase from Solid State Culture of Aspergillus Niger AK10en_US
dc.typeArticleen_US
dspace.entity.typePublication

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