Agarase: Review of Major Sources,Categories, Purification Method,Enzyme Characteristics and Applications |
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| Authors: | Xiao Ting Fu Sang Moo Kim |
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| Institution: | 1. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; E-Mail: ;2. Faculty of Marine Bioscience and Technology, Gangneung-Wonju National University, Gangneung 210-702, Korea |
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| Abstract: | Agarases are the enzymes which catalyze the hydrolysis of agar. They are classified into α-agarase (E.C. 3.2.1.158) and β-agarase (E.C. 3.2.1.81) according to the cleavage pattern. Several agarases have been isolated from different genera of bacteria found in seawater and marine sediments, as well as engineered microorganisms. Agarases have wide applications in food industry, cosmetics, and medical fields because they produce oligosaccharides with remarkable activities. They are also used as a tool enzyme for biological, physiological, and cytological studies. The paper reviews the category, source, purification method, major characteristics, and application fields of these native and gene cloned agarases in the past, present, and future. |
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| Keywords: | agar agarase GH-16 family GH-50 family oligosaccharides |
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