Studies on solubilization and stabilization of alpha pinene hydroxylase from Aspergillus niger for verbenol production.

Nazhat ul, Ainn. and Renu, Agrawal (2003) Studies on solubilization and stabilization of alpha pinene hydroxylase from Aspergillus niger for verbenol production. Journal of Food Science and Technology, 40 (1). pp. 63-66.

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Abstract

A soil isolate of Aspergillus niger has been found to be able to convert alpha-pinene, a low cost substrate, to verbenol, a high value food flavouring. This study examined the solubilization and stabilization of alpha-pinene hydroxylase, a monooxygenase responsible for catalysing this bioconversion. It was demonstrated that the alpha-pinene hydroxylase, purified from the particulate fraction of an A. niger cell free extract, could be solubilized with sodium cholate, and stabilized with 30% sorbitol plus 5mM dithiothreitol. Furthermore, the enzyme was found to require NADPH as a cofactor for its activity.

Item Type:	Article
Uncontrolled Keywords:	ASPERGILLUS-; FLAVOURINGS-; OXIDOREDUCTASES-; SOLUBILITY-; STABILITY-; TERPENOIDS-; VOLATILE-COMPOUNDS; ASPERGILLUS-NIGER; FOOD-FLAVOURINGS; PINENES-; SOLUBILIZATION-; STABILIZATION-
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 Feb 2010 05:13
Last Modified:	30 Dec 2016 13:13
URI:	http://ir.cftri.res.in/id/eprint/7579

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