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dc.contributor.authorVuoristo, Kiira
dc.contributor.authorFredriksen, Lasse
dc.contributor.authorOftebro, Maren
dc.contributor.authorArntzen, Magnus Øverlie
dc.contributor.authorAarstad, Olav Andreas
dc.contributor.authorStokke, Runar
dc.contributor.authorSteen, Ida Helene
dc.contributor.authorHansen, Line Degn
dc.contributor.authorSchüller, Reidar Barfod
dc.contributor.authorAachmann, Finn Lillelund
dc.contributor.authorHorn, Svein Jarle
dc.contributor.authorEijsink, Vincent
dc.date.accessioned2021-04-20T12:33:09Z
dc.date.available2021-04-20T12:33:09Z
dc.date.created2019-06-14T08:47:02Z
dc.date.issued2019
dc.PublishedJournal of Agricultural and Food Chemistry. 2019, 67 (10), 2936-2945.
dc.identifier.issn0021-8561
dc.identifier.urihttps://hdl.handle.net/11250/2738684
dc.description.abstractEnzymatic depolymerization of seaweed polysaccharides is gaining interest for the production of functional oligosaccharides and fermentable sugars. We describe a thermostable alginate lyase belonging to Polysaccharide Lyase family 7 (PL7), which can be used to degrade brown seaweed, Saccharina latissima, at conditions also suitable for a commercial cellulase cocktail (Cellic CTec2). This enzyme, AMOR_PL7A, is a β-d-mannuronate specific (EC 4.2.2.3) endoacting alginate lyase, which degrades alginate and poly mannuronate within a broad range of pH, temperature and salinity. At 65 °C and pH 6.0, its Km and kcat values for sodium alginate are 0.51 ± 0.09 mg/mL and 7.8 ± 0.3 s–1 respectively. Degradation of seaweed with blends of Cellic CTec2 and AMOR_PL7A at 55 °C in seawater showed that the lyase efficiently reduces viscosity and increases glucose solublization. Thus, AMOR_PL7A may be useful in development of efficient protocols for enzymatic seaweed processing.en_US
dc.language.isoengen_US
dc.publisherACSen_US
dc.titleProduction, characterization, and application of an alginate lyase, AMOR_PL7A, from hot vents in the Arctic mid-ocean ridgeen_US
dc.typeJournal articleen_US
dc.typePeer revieweden_US
dc.description.versionacceptedVersionen_US
dc.rights.holderCopyright 2019 American Chemical Societyen_US
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.fulltextpostprint
cristin.fulltextpostprint
cristin.qualitycode2
dc.identifier.doi10.1021/acs.jafc.8b07190
dc.identifier.cristin1704834
dc.source.journalJournal of Agricultural and Food Chemistryen_US
dc.source.4067
dc.source.1410
dc.source.pagenumber2936-2945en_US
dc.relation.projectNorges forskningsråd: 239003en_US
dc.relation.projectNorges forskningsråd: 270038en_US
dc.relation.projectNorges forskningsråd: 237841en_US
dc.relation.projectNorges forskningsråd: 226247en_US
dc.relation.projectNorges forskningsråd: 229003en_US
dc.identifier.citationJournal of Agricultural and Food Chemistry. 2019, 67 (10), 2936–2945en_US
dc.source.volume67en_US
dc.source.issue10en_US


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