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Purification and Characterization of Fungal Laccase from Mycena purpureofusca
Paper Type  |
Contributed Paper |
Title |
Purification and Characterization of Fungal Laccase from Mycena purpureofusca |
Author |
Shujing Sun1, Yonghui Zhang1, Youxiong Que2, Bixian Liu1, Kaihui Hu1, and Liping Xu2* |
Email |
xlpmail@yahoo.com.cn; shjsun2004@126.com |
|
Abstract: The extracellular laccase produced by Mycena purpureofusca was purified and characterized biochemically and biologically. The molecular mass of the laccase was determined from the analysis of SDS-PAGE following purification with anion exchange chromatography. The purified laccase showed a relative molecular mass of 61.7 kDa. Laccase activity was detected in culture filtrate of M. purpureofusca with ABTS as substrate, optimum pH being 2.2 and optimum temperature at 50°C. The enzymatic activity was stable at neutral pH and temperatures between 10 and 30°C. The laccase activity decreased rapidly when the temperature was above 30°C for 1h. The values of kinetic parameters Km and Vmax for purified laccase were 0.296 (mM) and 0.0645 (mM/min), respectively. Among the metal ions used, Fe3+, Mn2+ , Cu2+, Ag+, Ca2+, Ba2+ and Zn2+ were found to have a slightly stimulating effect on the enzyme activity at the concentrations of 0.05 mM. The enzyme activity can be enhanced by 18.7% and 130.5% when Ag+ was added to the medium at the concentration of 0.05 and 0.5 respectively. On the contrary, Fe2+ strongly inhibited enzyme activity up to 98% at a concentration of 0.05 and 0.5 mM. |
|
Start & End Page |
151 - 160 |
Received Date |
2012-05-17 |
Revised Date |
|
Accepted Date |
2012-09-10 |
Full Text |
Download |
Keyword |
Characterization, Laccase, Mycena purpureofusca, Purification |
Volume |
Vol.40 No.2 (APRIL 2013) |
DOI |
|
Citation |
Sun1 S.,Zhang1 Y.,Que2 Y.,Liu1 B.,Hu1 K., et al., Purification and Characterization of Fungal Laccase from Mycena purpureofusca, Chiang Mai Journal of Science, 2013; 40(2): 151-160. |
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