A comparison of two enzymatic methods of clinical dextran production

dc.contributor.authorSikora, Barbara
dc.contributor.authorKubik, Celina
dc.contributor.authorBielecki, Stanisław
dc.date.accessioned2024-08-20T09:41:48Z
dc.date.issued2017
dc.description.abstractThe aim of this study was to evaluate and compare of the two enzymatic methods of clinical dextran production were compared. The reactions were performed at 30°C and pH 5.4 in solutions containing different amounts of sucrose, using dextransucrase (DS, in the presence of dextranase (D) (method 1) or acceptor dextrans (method 2). The activity of Leuconostoc mesenteroides L dextransucrase (DS), which converts sucrose to dextran, was 0.4 U ml-1 in both the methods. As much as 53-56% of clinical dextran fractions were obtained for 28 h from 10% sucrose solutions, which contained 1.5% or 2.5% acceptor dextrans with molecular mass of 10 and 15 kDa, respectively. Approximately 50% of these fractions was obtained (also in 28 h) from 10% sucrose solutions by using 0.004 U ml-1 of DN, added to reaction mixtures 5 h later than Our experiments indicate that the clinical dextran can be efficiently produced by using both the compared methods, which employ either acceptor dextrans with definite molecular mass, or the dextranase. Because consumption of the latter enzyme is rather small, and it is easily available, thus this method should be attractive for clinical dextran manufacturers.en_EN
dc.identifier.citationSikora, B., Kubik, C., & Bielecki, S. (2017). A comparison of two enzymatic methods of clinical dextran production. Biotechnology and Food Science, 81(2), 125-136. https://doi.org/10.34658/bfs.2017.81.2.125-136
dc.identifier.doi10.34658/bfs.2017.81.2.125-136
dc.identifier.issn2299-6818
dc.identifier.urihttp://hdl.handle.net/11652/5434
dc.identifier.urihttps://doi.org/10.34658/bfs.2017.81.2.125-136
dc.language.isoenen_EN
dc.page.numberp. 125-136
dc.publisherWydawnictwo Politechniki Łódzkiejpl_PL
dc.publisherLodz University of Technology Pressen_EN
dc.relation.ispartofBiotechnology and Food Science, Vol. 81, No. 2, Wydawnictwo Politechniki Łódzkiej, Łódź 2017, ISSN 2299-6818.
dc.rightsFair use conditionen_EN
dc.rightsDla wszystkich w zakresie dozwolonego użytkupl_PL
dc.rights.licenseLUT Licenseen_EN
dc.rights.licenseLicencja PŁpl_PL
dc.subjectdextransucraseen_EN
dc.subjectdextranaseen_EN
dc.subjectacceptor dextransen_EN
dc.subjectclinical dextranen_EN
dc.subjectdekstransukrazapl_PL
dc.subjectdekstranazapl_PL
dc.subjectdekstrany akceptorowepl_PL
dc.subjectdekstrany klinicznepl_PL
dc.titleA comparison of two enzymatic methods of clinical dextran productionen_EN
dc.typeArticleen_EN

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