Purification and Characteristics of Feruloyl Esterase from <i>Aspergillus awamori</i> G‐2 Strain

Abstract

ABSTRACT: For food industry production processes and other uses, a mold that produces high levels of feruloyl esterase was obtained from laboratory mold collections and other sources. It was Aspergillus awamori G‐2 that produces high levels of feruloyl esterase. The feruloyl esterase was purified using ion‐exchange chromatography, size‐exclusion chromatography, and HPLC chromatography. The enzyme was identified as a monomer protein using size‐exclusion chromatography. Its optimum temperature and pH were, respectively, 40 °C and pH 5. Its activity was stable at pH 3 to 5. The enzyme was combined with xylan and starch, but it was absorbed by cellulose. The km of the feruloyl esterase was 0.0019% (0.01 mM). The enzyme showed stable activity at pH 3 and 50 °C, making this enzyme useful for food production.