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Production, Characterization, and Application of an Alginate Lyase, AMOR_PL7A, from Hot Vents in the Arctic Mid-Ocean Ridge

Vuoristo, Kiira S., Fredriksen, Lasse, Oftebro, Maren, Arntzen, Magnus Ø., Aarstad, Olav A., Stokke, Runar, Steen, Ida H., Hansen, Line Degn, Schüller, Reidar B., Aachmann, Finn L., Horn, Svein J., Eijsink, Vincent G. H.
Journal of agricultural and food chemistry 2019 v.67 no.10 pp. 2936-2945
Saccharina latissima, alginate lyase, depolymerization, endo-1,4-beta-glucanase, glucose, macroalgae, oligosaccharides, pH, salinity, seawater, sodium alginate, temperature, thermal stability, viscosity, Arctic region
Enzymatic 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 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.