Purification and Characterization of Cellulase from Bacillussp. M5Strain

Received: 20-06-2018

Accepted: 28-11-2018

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Issue: Vol. 16 No. 9 (2018)

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KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Thuy, T., Thuy, N., Doan, N., & Ngoc, H. (2024). Purification and Characterization of Cellulase from Bacillussp. M5Strain. Vietnam Journal of Agricultural Sciences, 16(9), 838–846. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/503

Purification and Characterization of Cellulase from Bacillussp. M5Strain

Trinh Thi Thu Thuy (*) 1 , Nguyen Thi Thanh Thuy 2, 3 , Nguyen Thi Lam Doan 2 , Hoang Thi Ngoc 1

  • 1 Khoa Công nghệ sinh học, Học viện Nông nghiệp Việt Nam
  • 2 Khoa Công nghệ thực phẩm, Học viện Nông nghiệp Việt Nam
  • 3 Faculty of Food Science and Technology, Vietnam National University of Agriculture

    • Keywords

    Bacillus sp.M5, cellulase, purification, enzyme characterization

    Abstract


    The objective of the present study was to purify and determine the properties (optimal temperature, heat stability, optimal pH, pH stability, effects of metal ions) of cellulase derived from Bacillussp. M5strain. The crude enzyme produced from the culture of cellulase-producing bacillus M5 strain was collected by centrifugationand precipitated for purification andcharacterization. To investigate the enzyme's characteristics onoptimal temperature, pH as well as heat stability, pH stability and the effect of certain metal ions, the enzyme fluid was treated under different conditions. The enzymewas disolvedin acetate buffer pH 5.50 mM to determine enzyme activity. Results showed that the cellulase from Bacillus M5 strain was active at an optimaltemperature of 65C; optimalpH of 5.5; heat stability at about 50C (activity remains53% after 120 minutes); pH of 6.0 to 6.5.Ca2+and Mg2+metal ions increasedenzyme activity and Zn2+ion decreasedenzyme activity. The enzyme hadthemolecular weight of 45 kDa.

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