Purification, characterization and partial primary structure analysis of rutin-degrading enzyme in tartary buckwheat seeds.
- Author:
Yuwei ZHANG
1
;
Jie LI
1
;
Yong YUAN
1
;
Jijuan GU
1
;
Peng CHEN
1
Author Information
- Publication Type:Journal Article
- Keywords: characterization; purification; rutin-degrading enzyme; tartary buckwheat
- From: Chinese Journal of Biotechnology 2017;33(5):796-807
- CountryChina
- Language:Chinese
- Abstract: Rutin-degrading enzymes (RDE) can degrade rutin into poorly water soluble compound, quercetin, and cause the bitter taste in tartary buckwheat. In the present study RDE from Yu 6-21 tartary buckwheat seeds was purified by ammonium sulphate precipitation, followed by hydrophobic interaction chromatography on Phenyl Sepharose CL-4B, ion exchange chromatography on CM-Cellulose and gel filtration chromatography on Sephadex G-150. Purified RDE showed single band with molecular weight of 66 kDa on SDS-PAGE. The optimum pH and temperature of RDE were 5.0 and 50 ℃ respectively. The Km was 0.27 mmol/L, and the Vmax was 39.68 U/mg. The RDE activity could be inhibited by Cu²⁺, Zn²⁺, Mn²⁺ and EDTA, and showed tolerance to 50% methanol (V/V). The N terminal sequence (TVSRSSFPDGFLFGL) was obtained by Edman degradation method and 15 internal peptide sequences were determined by MALDI-TOF-MS (matrix-assisted laser desorption ionization time of flight mass spectrometry). These results established the foundations for identification of the candidate gene of RDE via transcriptome data and further studying RDE biological function.
