ISSN: 0973-7510

E-ISSN: 2581-690X

Research Article | Open Access
Sujeet Pratap Singh1, Dinesh Raj Modi2 and Rajesh Kumar Tiwari1
1Amity Institute of Biotechnology, Amity University, Lucknow Campus, Lucknow – 226 028, Uttar Pradesh, India.
2Department of Biotechnology, Dr. B.R. Ambedkar Central University, Lucknow – 226 025, Uttar Pradesh, India.
J. Pure Appl. Microbiol., 2019, 13 (4): 2445-2460 | Article Number: 5942 | © The Author(s). 2019
Received: 11/11/2019 | Accepted: 19/12/2019 | Published: 27/12/2019

Glucose Oxidase (GOX) is naturally produced by several microorganisms. In this article, the enzymes isolated from Pseudomonas and Actinomyces species were studied for enzyme characteristics, activity, stability and kinetic parameters. Enzyme extracted from Strain 1 (ES1), has shown optimum activity at 27°C and pH 5, half-life at 30°C. The enzyme was highly tolerant to AgNO3 (1.4mM) and less tolerant to NaCl; but was stable at 2.4mM of NaCl. 96% of activity was observed at 1.7mmol of Mg2+. 94% and 83% of activity were seen for Co and Cu when used as chelating agents. Denaturation of the enzyme occurred when DTAB was tested for its denaturing effect. 92% of enzyme activity was recorded by D-glucose when used as a substrate. The activation energy of 23.95 kJmol/l, 27°C, Vmax of 1.2U and Km of 6.91mM were recorded. Whereas Enzyme extracted from Strain 2 (ES2), reported optimum activity at 30°C and 5 pH, attained half-life after 30 minutes at 45°C. ES2 exhibited tolerance CoCl2 at 1.6mM and HgCl2 at 0.6mM. Stability of the enzyme observed at 3mM concentration for all salts used in experimentation. Enzyme activity of 98% for Mg2+ and 0% for Fe2+ were recorded among other metal ions. Enzyme activity of 87% for Co and 78% for Cu when used as chelating agents. Denaturation of the enzyme occurred when urea was used. 96% for D-glucose and 20% for sucrose were calculated as enzyme activity. Activation energy of 39.5 kJmol, 30°C, Vmax of 0.7U and Km of 72mM were recorded.


GOX, Glucose oxidase, Vmax, Substrates, Kinetic, Chemical, Thermodynamic.

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© The Author(s) 2019. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.