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Biotechnology and Applied Biochemistry (2003) 37, (295–299) (Printed in Great Britain)

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Purification and properties of a transglutaminase produced by a Bacillus circulans strain isolated from the Amazon environment

Luís Henrique de Barros Soares, Francine Assmann and Marco Antônio Záchia Ayub¹

Universidade Federal do Rio Grande do Sul, Instituto de Ciência e Tecnologia de Alimentos. Av. Bento Gonçalves, 9500, PO Box 15090, ZC 91501-970, Porto Alegre (RS), Brazil

Key words: Bacillus circulans, biodiversity, enzyme purification, food enzyme, submerse cultivation, transglutaminase.

¹To whom correspondence should be addressed (e-mail mazayub@ufrgs.br).

A new microbial transglutaminase (EC 2.3.2.13) from a Bacillus circulans strain isolated from the aquatic Amazonian environment was purified and characterized. Enzyme purification started with (NH₄)₂SO₄ 'salting out' and proceeded with liquid chromatography on Q-Sepharose FF and octyl-Sepharose 4 FF. The purification factor was approx. 150-fold with a yield of 32%. The enzyme's molecular mass was estimated as 45000 Da on SDS/PAGE. The purified transglutaminase had an optimum temperature of 47 °C, the optimum pH of the reaction was 7 and it presented no calcium-dependent activity.

Received 13 November 2002/9 January 2003; accepted 15 January 2003

Published as Immediate Publication 15 January 2003, DOI 10.1042/BA20020110

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