Yıl 2018, Cilt 43, Sayı 6, Sayfalar 1061 - 1074 2018-11-01

USE of Zymomonas mobilis LEVANSUCRASE IN LEVAN PRODUCTION
Zymomonas mobilis LEVANSUKRAZ ENZİMİNİN LEVAN ÜRETİMİNDE KULLANILMASI

Güler SÖZGEN [1] , Gökçenaz ÖZDOĞAN [2] , Burcu KAPLAN TÜRKÖZ [3]

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Levan has a wide range of uses in different industries such as food, cosmetics and pharmaceutical. Levansucrases are enzymes, which catalyze the formation of fructose polymers using sucrose as substrate. Levansucrases are produced and secreted by bacteria and enable them to synthesize levan/fructooligosaccharides in medium containing high sucrose concentrations. In this study, Zymomonas mobilis levansucrase was produced and its levan activity was investigated. Levansucrase was produced by Z. mobilis NRRL B-14023 cells in static culture in medium with 159 g/L sucrose, pH 4.91 at 30.3 °C for 36 h. The optimum incubation time, temperature of crude enzyme for levan production were found as 24 h and 25 °C. The levan production of levansucrase decreased with increasing NaCl concentrations. Furthermore the presence of 10 mM EDTA and MgCl2 showed an inhibitory effect on levan production. As a result, on average 62.42 g/L levan was produced using Z. mobilis NRRL B-1423 levansucrase.

Levan gıda, kozmetik ve ilaç sanayi gibi birbirinden farklı endüstrilerde kullanım alanına sahip bir fruktoz polimeridir. Levansukrazlar sakkarozu substrat olarak kullanarak fruktoz polimerleri oluşumunu katalizleyen enzimlerdir. Bakteriler tarafından hücre dışına salgılanan levansukrazlar bakterinin yüksek sakkaroz konsantrasyonunda levan ve/veya fruktooligosakkarit polimerlerini sentezlemesini sağlar. Bu çalışmada Zymomonas mobilis NRRL B-14023 kullanılarak levansukraz enziminin üretilmesi ve levan polimeri üretme koşulları incelenmiştir. Yapılan çalışmada Z. mobilis levansukrazı üretilmiş ve ham enzimin levan aktivitesi gösterilmiştir. Levansukraz, Z. mobilis B-14023 hücreleri tarafından 36 saat boyunca 30.3 °C’de 159 g/L sakkaroz, pH 4.91 ortamında statik kültürde üretilmiştir. Levansukrazın levan üretimi için optimum inkübasyon süresi ve sıcaklığı 24 saat ve 25 °C olarak bulunduktan sonra aktiviteye etki eden faktörler araştırılmıştır. Artan NaCl konsantrasyonunda levan üretiminde azalma olduğu görülmüştür. Ayrıca 10 mM EDTA ve MgCl2 varlığında enzimin levan üretim aktivitesinde azalma olduğu bulunmuştur. Sonuç olarak Z. mobilis NRRL B-14023 levansukrazı ile ortalama 62.42 g/L levan üretilmiştir.

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Birincil Dil tr
Konular Fen
Yayımlanma Tarihi 2018
Dergi Bölümü Makaleler
Yazarlar

Yazar: Güler SÖZGEN
Kurum: EGE ÜNİVERSİTESİ
Ülke: Turkey


Yazar: Gökçenaz ÖZDOĞAN
Kurum: EGE ÜNİVERSİTESİ
Ülke: Turkey


Yazar: Burcu KAPLAN TÜRKÖZ (Sorumlu Yazar)
Kurum: EGE ÜNİVERSİTESİ
Ülke: Turkey


Bibtex @araştırma makalesi { gida452254, journal = {GIDA / THE JOURNAL OF FOOD}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2018}, volume = {43}, pages = {1061 - 1074}, doi = {10.15237/gida.GD18087}, title = {Zymomonas mobilis LEVANSUKRAZ ENZİMİNİN LEVAN ÜRETİMİNDE KULLANILMASI}, key = {cite}, author = {SÖZGEN, Güler and ÖZDOĞAN, Gökçenaz and KAPLAN TÜRKÖZ, Burcu} }
APA SÖZGEN, G , ÖZDOĞAN, G , KAPLAN TÜRKÖZ, B . (2018). Zymomonas mobilis LEVANSUKRAZ ENZİMİNİN LEVAN ÜRETİMİNDE KULLANILMASI. GIDA / THE JOURNAL OF FOOD, 43 (6), 1061-1074. DOI: 10.15237/gida.GD18087
MLA SÖZGEN, G , ÖZDOĞAN, G , KAPLAN TÜRKÖZ, B . "Zymomonas mobilis LEVANSUKRAZ ENZİMİNİN LEVAN ÜRETİMİNDE KULLANILMASI". GIDA / THE JOURNAL OF FOOD 43 (2018): 1061-1074 <http://dergipark.gov.tr/gida/issue/39712/452254>
Chicago SÖZGEN, G , ÖZDOĞAN, G , KAPLAN TÜRKÖZ, B . "Zymomonas mobilis LEVANSUKRAZ ENZİMİNİN LEVAN ÜRETİMİNDE KULLANILMASI". GIDA / THE JOURNAL OF FOOD 43 (2018): 1061-1074
RIS TY - JOUR T1 - Zymomonas mobilis LEVANSUKRAZ ENZİMİNİN LEVAN ÜRETİMİNDE KULLANILMASI AU - Güler SÖZGEN , Gökçenaz ÖZDOĞAN , Burcu KAPLAN TÜRKÖZ Y1 - 2018 PY - 2018 N1 - doi: 10.15237/gida.GD18087 DO - 10.15237/gida.GD18087 T2 - GIDA / THE JOURNAL OF FOOD JF - Journal JO - JOR SP - 1061 EP - 1074 VL - 43 IS - 6 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD18087 UR - http://dx.doi.org/10.15237/gida.GD18087 Y2 - 2018 ER -
EndNote %0 GIDA / THE JOURNAL OF FOOD Zymomonas mobilis LEVANSUKRAZ ENZİMİNİN LEVAN ÜRETİMİNDE KULLANILMASI %A Güler SÖZGEN , Gökçenaz ÖZDOĞAN , Burcu KAPLAN TÜRKÖZ %T Zymomonas mobilis LEVANSUKRAZ ENZİMİNİN LEVAN ÜRETİMİNDE KULLANILMASI %D 2018 %J GIDA / THE JOURNAL OF FOOD %P 1300-3070-1309-6273 %V 43 %N 6 %R doi: 10.15237/gida.GD18087 %U 10.15237/gida.GD18087
ISNAD SÖZGEN, Güler , ÖZDOĞAN, Gökçenaz , KAPLAN TÜRKÖZ, Burcu . "Zymomonas mobilis LEVANSUKRAZ ENZİMİNİN LEVAN ÜRETİMİNDE KULLANILMASI". GIDA / THE JOURNAL OF FOOD 43 / 6 (Kasım 2018): 1061-1074. http://dx.doi.org/10.15237/gida.GD18087