Difference between revisions of "Part:BBa K3493000:Experience"
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We performed the Somogyi-Nelson enzymatic assays to assess the reducing sugars resulting from the degradation of dextran by the dextranase. Those tests allowed us to conclude that the optimal conditions for the activity of this enzyme is pH 6.5 at 40 °C and that its stability is not significantly affected in the pH range we tested, but that it is optimal at 15 °C. | We performed the Somogyi-Nelson enzymatic assays to assess the reducing sugars resulting from the degradation of dextran by the dextranase. Those tests allowed us to conclude that the optimal conditions for the activity of this enzyme is pH 6.5 at 40 °C and that its stability is not significantly affected in the pH range we tested, but that it is optimal at 15 °C. | ||
| − | Then, our team used the dextranase of G. algens to degrade dextran in ropy maple syrup. Rheological assays were performed to assess the diminution in viscosity of the ropy syrup caused by the dextranase. Indeed, we showed that our product is active in ropy maple syrup and allows to decrease its viscosity. | + | Then, our team used the dextranase of G. algens to degrade dextran in ropy maple syrup. Rheological assays were performed to assess the diminution in viscosity of the ropy syrup caused by the dextranase. Indeed, we showed that our product is active in ropy maple syrup and allows to decrease its viscosity. |
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| + | For more information about it, see our wiki from 2021: https://2021.igem.org/Team:ULaval/Results | ||
===Applications of BBa_K3493000=== | ===Applications of BBa_K3493000=== | ||
Latest revision as of 23:06, 18 October 2021
We determined that the optimal conditions for the expression of this protein with this expression system is induction with 1mM IPTG at 18 °C for 18 hours. Afterward, we were able to purify the protein with IMACS chromatography.
We performed the Somogyi-Nelson enzymatic assays to assess the reducing sugars resulting from the degradation of dextran by the dextranase. Those tests allowed us to conclude that the optimal conditions for the activity of this enzyme is pH 6.5 at 40 °C and that its stability is not significantly affected in the pH range we tested, but that it is optimal at 15 °C.
Then, our team used the dextranase of G. algens to degrade dextran in ropy maple syrup. Rheological assays were performed to assess the diminution in viscosity of the ropy syrup caused by the dextranase. Indeed, we showed that our product is active in ropy maple syrup and allows to decrease its viscosity.
For more information about it, see our wiki from 2021: https://2021.igem.org/Team:ULaval/Results
Applications of BBa_K3493000
We designed and tested this dextranase from Gelidibacter algens for it to be used in the maple syrup industry as a biotechnological tool to revalue ropy maple syrup.
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