Characterization of a Galactose Oxidase from Fusarium odoratissimum and Its Application in the Modification of Agarose

Author:

Cao Na12,Xia Guangli12,Sun Huihui2,Zhao Ling2,Cao Rong23,Jiang Hong1,Mao Xiangzhao13ORCID,Liu Qi2

Affiliation:

1. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China

2. Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China

3. Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China

Abstract

A galactose oxidase gene, gao-5f, was cloned from Fusarium odoratissimum and successfully expressed in E. coli. The galactose oxidase GAO-5F belongs to the AA5 family and consists of 681 amino acids, with an estimated molecular weight of 72 kDa. GAO-5F exhibited maximum activity at 40 °C and pH 7.0 and showed no change in activity after 24 h incubation at 30 °C. Moreover, GAO-5F exhibited 40% of its maximum activity after 24 h incubation at 50 °C and 60% after 40 h incubation at pH 7.0. The measured thermostability of GAO-5F is superior to galactose oxidase’s reported thermostability. The enzyme exhibited strict substrate specificity toward D-galactose and oligosaccharides/polysaccharides containing D-galactose. Further analysis demonstrated that GAO-5F specifically oxidized agarose to a polyaldehyde-based polymer, which could be used as a polyaldehyde to crosslink with gelatin to form edible packaging films. To our knowledge, this is the first report about the modification of agarose by galactose oxidase, and this result has laid a foundation for the further development of edible membranes using agarose.

Funder

Central Public-interest Scientific Institution Basal Research Fund, YSFRI, CAFS

Qingdao Pilot National Laboratory of Marine Science and Technology “14th Five-Year Plan” Major Project

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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