Effect of pH and Temperature on Bacillus sp. R2 Chitinase Activity and Stability. (2016)

• Record Type: Journal Article
• Authors: Cheba, Ben Amar; Zaghloul, Taha Ibrahim; EL-Mahdy, Ahmad Rafik; EL-Massry, Mohamad Hisham
• Is Part Of: Procedia technology. Volume 22(2016)
• Page Start: 471
• Page End: 477
• Publication Date: 2016
• Subjects: Bacillus sp. R2 -- chitinase -- characterization -- pH -- temperature -- activity -- stability; Technology -- Congresses; Technology -- Periodicals; Engineering -- Congresses; Engineering -- Periodicals; Engineering; Technology; Conference proceedings; Periodicals; 605
• DOI: 10.1016/j.protcy.2016.01.092
• Languages: English
• ISSNs: 2212-0173

Abstract

Abstract: The purified chitinase of Bacillus sp. R2 showed a molecular weight of 41.68 KDa, an optimal pH and temperature of 7.5 and 40 °C respectively. The enzyme was stable between pH 7 to 8 but it lost 57% and 62% of its initial activity at the pH 6 and 9 respectively. The purified chitinase also exhibited complete heat stability for 1 h at 40 °C and retained above 50% and 30% of its original activity after 30 min heating at 50 °C and 60 °C respectively. The chitinase activation energy for chitin hydrolysis was 12.93 Kcal/mol. To the best of our knowledge, this is the first study about marine chitinase characterization from novel gram variable Bacillus isolated from the Red sea.