Biochemical and Structural Properties of a High-Temperature-Active Laccase from Bacillus pumilus and Its Application in the Decolorization of Food Dyes

A novel laccase gene isolated from Bacillus pumilus TCCC 11568 was expressed, and the recombinant laccase (rLAC) displayed maximal activity at 80 °C and at pH 6.0 against ABTS. rLAC maintained its structural integrity at a high temperature (355 K) compared to its tertiary structure at a low temperat...

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Detalles Bibliográficos
Autores principales: Li, Tao, Chu, Xiuxiu, Yuan, Zhaoting, Yao, Zhiming, Li, Jingwen, Lu, Fuping, Liu, Yihan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141572/
https://www.ncbi.nlm.nih.gov/pubmed/35626959
http://dx.doi.org/10.3390/foods11101387

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141572/
https://www.ncbi.nlm.nih.gov/pubmed/35626959
http://dx.doi.org/10.3390/foods11101387

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