Beta Agarase

I.U.B.: 3.2.1.81
Agarose 3-glycanohydrolase

Enzymatic Reaction (image will open in a new window) 

β-Agarase is unique in its ability to break down the agarose polysaccharide core made up of repeating 1,3-linked β-D-galactopyranose and 1,4-linked 3,6-anhydro-α-L-galacto-pyranose into neoagarobiose oligosaccharides. As a result of this enzymatic degradation the viscosity and gelling ability of the native low melting point agarose is eliminated liberating the nucleic acids. Since the oligosaccharides produced are alcohol soluble, intact DNA can be recovered in a simple and efficient manner by alcohol precipitation.

Characteristics of β-agarase from Pseudomonas atlantica: 

Optimum pH: 6.0 with a broad range of 5.0-8.5 without significant activity loss.

Ionic effects: 0.05 - 0.5 M NaCl has no significant effect on activity.

Temperature effects: 40-42°C for optimal activity and stability. 45°C can be used to increase reaction rates although stability is decreased. Above 50°C the enzyme rapidly inactivates and can be completely denatured at 95°C in 2 minutes.

Stabilizers: Agarose and BSA.

Stability: 12 months at -20°C.