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Comparison of characteristics of levan produced by different preparations of levansucrase from Zymomonas mobilis

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Abstract

The characteristics of levan formation by different preparations of levansucrase (free and immobilized enzyme and toluene-permeabilized whole cells), derived from recombinant levansucrase from Zymomonas mobilis expressed in Escherichia coli, were investigated. The maximal yield of levan by the three preparations were similar and were about 70–80% on a fructose-released basis with sucrose as nutrient at 100 g l−1. Immobilized enzyme and toluene-permeabilized whole cells produced low molecular weight levan (2–3 × 106), as determined by HPLC while high molecular weight levan (>6 × 106) was the major product with the free levansucrase. The size of levan can thus be controlled by immobilized levansucrase and toluene-permeabilized whole cells in high yield.

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Authors and Affiliations

  1. Biotechnology Research Division, Korea Research Institute of Bioscience and Biotechnology, P.O. Box, 115

    Ki-Hyo Jang, Ki-Bang Song, Chul Ho Kim, Bong Hyun Chung & Sang-Ki Rhee

  2. Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University, Korea

    Ki-Hyo Jang, Soon Ah Kang & Ryo Won Choue

  3. Department of Food Science and Technology, Institute of Life Science, Kyung Hee University, Suwon, 449-701, Korea

    Uck-Han Chun

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  1. Ki-Hyo Jang
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  2. Ki-Bang Song
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  3. Chul Ho Kim
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  4. Bong Hyun Chung
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  5. Soon Ah Kang
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  6. Uck-Han Chun
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  7. Ryo Won Choue
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  8. Sang-Ki Rhee
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Jang, KH., Song, KB., Kim, C.H. et al. Comparison of characteristics of levan produced by different preparations of levansucrase from Zymomonas mobilis. Biotechnology Letters 23, 339–344 (2001). https://doi.org/10.1023/A:1005641220946

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