Gene of encoding glycosyl hydrolase family 32 sucrase and use thereof

Abstract

The invention relates to a saccharase gene of a coding sugar-based hydrolytic ferment family 32 and applications thereof. The invention is characterized by comprising a nucleotide sequence of SEQ ID NO: 1 and or a functional-equivalent variant thereof. The invention comprises the saccharase (SEQ ID NO:2) of the gene or the functional-equivalent variant code thereof and the applications of the saccharase in degrading cane sugar.

Description

technical field [0001] The invention relates to a new gene encoding sucrase, in particular to a new gene encoding sucrase cloned from the environmental metagenome, and the protein encoded by the gene can be used for the degradation of sucrose. Background technique [0002] Sucrose is a disaccharide composed of α-D-glucose and β-D-fructose via 1,2 glycosidic bonds. Sucrose, as a sugar substance produced by photosynthesis in plants, is an abundant biomass. The annual production of sucrose in the world exceeds 100 million tons. The monosaccharides produced by the decomposition of sucrose have long been utilized as carbon sources in the fermentation industry. [0003] Sucrase can catalyze the hydrolysis of sucrose into glucose and fructose. Glucose and fructose can be used as important industrial raw materials to produce high value-added chemical products such as organic alcohols, amino acids and biopolymers. At the same time, glucose, which is decomposed from sucrose, is al...

AI Technical Summary

Problems solved by technology

[0006] The sucrase genes cloned by humans are all derived from microorganisms cultivated by humans, but not all microorganisms in nature can be isolated and cultivated. It is generally believed that the types of microorganisms that can be cultivated account for only 1% of the types of microorganisms in nature. % (Rappé MS, Giovannoni SJ. 2003.The uncultured microbial majority. Annu Rev Microbiol.57: 369 94.), while the remaining 99% of microorganisms cannot be cultivated with the current experimental conditions