Preparation of malto-oligosaccharides with specific degree of polymerization by a novel cyclodextrinase from Palaeococcus pacificus

Hangyan Ji; Yuxiang Bai; XiaoXiao Li; Jinpeng Wang; Xueming Xu; Zhengyu Jin

doi:10.1016/j.carbpol.2019.01.041

Preparation of malto-oligosaccharides with specific degree of polymerization by a novel cyclodextrinase from Palaeococcus pacificus

Carbohydr Polym. 2019 Apr 15:210:64-72. doi: 10.1016/j.carbpol.2019.01.041. Epub 2019 Jan 14.

Authors

Hangyan Ji¹, Yuxiang Bai¹, XiaoXiao Li¹, Jinpeng Wang¹, Xueming Xu¹, Zhengyu Jin²

Affiliations

¹ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
² State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China. Electronic address: fpcenter@jiangnan.edu.cn.

PMID: 30732782
DOI: 10.1016/j.carbpol.2019.01.041

Abstract

An open reading frame from Palaeococcus pacificus was discovered by genomic analysis. The recombinant PpCD was proved as novel extremely thermal-stable cyclodextrinase with potential on production of malto-oligosaccharides with specific degree of polymerization. This enzyme has extremely high substrate specificity toward cyclodextrins, while the rates of hydrolysis toward macromolecular or linear substrates such as starch, pullulan and amylose were pretty slow. The optimal pH and temperature of PpCD were determined as 6.0 and 95 °C respectively. It was confirmed that PpCD could produce malto-oligosaccharides with a certain degree of polymerization in consistent with that of cyclodextrin substrates. In this study, the preparation of high purity maltoheptaose was achieved and the suitable β-cyclodextrin concentration was about 8-10%. Therefore, PpCD may have a potential application in the production of specific degree of polymerization malto-oligosaccharides.

Keywords: Cyclodextrinase; Malto-oligosaccharides; Maltoheptaose; Palaeococcus pacificus; Thermostability.

MeSH terms

Amino Acid Sequence
Enzyme Stability
Glycoside Hydrolases / chemistry
Glycoside Hydrolases / metabolism*
Hydrogen-Ion Concentration
Maltose / chemistry*
Oligosaccharides / chemistry*
Polymerization*
Substrate Specificity
Temperature
Thermococcaceae / enzymology*

Substances

Oligosaccharides
Maltose
Glycoside Hydrolases
cyclomaltodextrinase