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    • Studies on carbohydrate moieties ofAspergillus niger glucoamylase II: Isolation, purification and characterization of glycopeptides

      P Manjunath M R Raghavendra Rao

      Volume 3 Issue 4 December 1981 pp 333-342

    • Fulltext

       

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      Permanent link:
      https://www.ias.ac.in/article/fulltext/jbsc/003/04/0333-0342

    • Keywords

       

      Glucoamylase; Aspergillus niger ; glycopeptides

    • Abstract

       

      Six glycopeptide fractions namely GP-C1, GP-C2. GP-C3a.GP-C3b.GP-D, and GP-D2 were isolated after exhaustive digestion of glucoamylase II (Glucozyme) fromAspergillus niger with pronase. They were purified using gel-filtration. high-voltage paper electrophoresis and ion-exchange chromatography on Dowex-50 and Dowex-1. They appeared homogeneous on electrophoresis under different conditions of pHs. The molecular weights ranged from 1600 and 4000 for these glycopeptides. Ally of them contained serine at the N-terminal end. Serine and threonine were the major amino acids with glycine, alanine, proline and tryosine present as minor constituents. Carbohydrate analysis revealed the presence of different sugars. Based on this, the glycopeptides were grouped into three types: (1) GP-C1 and GP-C2 containing mannose, glucose and galactose; (2) GP-C3a, and GP-C3b,containing mannose glucose and glucosamine; and (3) GP-D1 and GP-D2, containing mannose. glucose, galactose and xylose. Most sugar constituents in each glycopeptide occured in non-integral ratios implying a microheterogeneity of the carbohydrate moiety inAspergillus niger glucoamylase.

    • Author Affiliations

       

      P Manjunath1 2 M R Raghavendra Rao1

      1. Discipline of Biochemistry and Applied Nutrition, Central Food Technological Research Institute, Mysore - 570 013
      2. Reproduction Research Laboratory, Clinical Research Institute of Montreal, 110. Pine Avenue, West, Montreal, Que. - H2W 1R7, Canada

    • Dates

       
      Published
      December 1981
      Manuscript received
      4 May 1981

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