ISSN: 0973-7510

E-ISSN: 2581-690X

Dajun Ren , Yuanyuan Zhang, Qin Xu, Chunxing Wang, Tao Wang, Su Huang and Shuqin Zhang
1College of Resource and Environmental Engineering, Wuhan University of Science and Technology, Wuhan – 430 081, China.
J Pure Appl Microbiol. 2013;7(Spl. Edn.: November):765-770
© The Author(s). 2013
Received: 27/09/2013 | Accepted: 04/11/2013 | Published: 30/11/2013
Abstract

Since the natural laccase is inclined to be inactivated at industrial application conditions, it is especially important and urgent to improve the stability of laccase. Taking laccase secreted by Pleurotus ostreatus as the research object, the laccase is chemically modified with dextran (Dex) and succinic anhydride (SA). The pH stability, thermal stability as well as degradation efficiency toward indole of natural laccase and modified laccase are compared. The enzyme-catalyzed reaction reveals the Michaelis–Menten constant Km value of modified laccase rises, while the pH stability and thermal stability of modified laccase are superior to those of natural laccase. Moreover, the degradation efficiency toward indole for dextran modified laccase (Dex-Lac) and succinic anhydride modified laccase (SA-Lac) are 37.2% and 35.3% at 50ºC after 3h, respectively, achieving nearly 2 times higher than natural laccase.

Keywords

Laccase, Chemical modification, Stability, Degradation efficiency

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