Some properties of thermostable xylanase from an Aspergillus niger strain

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dc.authoridCoral, Gokhan/0000-0002-3533-118X
dc.contributor.authorCoral, G
dc.contributor.authorArikan, B
dc.contributor.authorÜnaldi, MN
dc.contributor.authorGüvenmez, HK
dc.date.accessioned2024-09-18T21:01:36Z
dc.date.available2024-09-18T21:01:36Z
dc.date.issued2002
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractA thermostable xylanase was isolated from an Aspergillus niger wild type strain in a liquid Czapek Dox medium, containing oat spelts xylan as the sole carbon source. The molecular mass of the enzyme was estimated to be about 36 kDa by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The optimum pH for activity was found to be 7.5. The temperature optimum of the enzyme was found to be 60 degreesC at pH 7.5. The enzyme remained stable up to 100 degreesC, yet lost about 50% of its activity after 15 min at this temperature.en_US
dc.identifier.endpage306en_US
dc.identifier.issn1590-4261
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-0347909134en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage299en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/12869
dc.identifier.volume52en_US
dc.identifier.wosWOS:000179751900011en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofAnnals of Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectxylanaseen_US
dc.subjectAspergillus nigeren_US
dc.titleSome properties of thermostable xylanase from an Aspergillus niger strainen_US
dc.typeArticleen_US

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