Purification and properties of the endocellular β‐glucosidase of Candida cacaoi Buckley and Van Uden CBS 2020
- 1 April 1993
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 74 (4) , 473-479
- https://doi.org/10.1111/j.1365-2672.1993.tb05156.x
Abstract
The endocellular enzyme beta-glucosidase of Candida cacaoi was purified by ion-exchange chromatography and gel filtration. The molecular weight was 220 +/- 10 kDa; its optimum pH was between 4 and 5.5 and its optimum temperature was 60 degrees C. This enzyme was active against soluble glucosides tested with beta(1-2), beta(1-3), beta(1-4) and even alpha(1-4) and alpha(1-6) and was inhibited by D-glucono-delta-lactone. The enzyme was constitutive but its synthesis was repressed by glucose.Keywords
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