"
Team:Utah State/Results/Cullolase
From 2014.igem.org
Ryanputman (Talk | contribs) |
Ryanputman (Talk | contribs) |
||
| Line 14: | Line 14: | ||
<h2><strong> Protein Gels </strong> </h2> | <h2><strong> Protein Gels </strong> </h2> | ||
| - | <img src="https:// | + | <img src="https://static.igem.org/mediawiki/2014/a/ad/2014USU_CellulaseProteinGel.png" width="300" height="200" alt="USU 2014iGem2014;" /> |
<h2><strong> Assays </strong> </h2> | <h2><strong> Assays </strong> </h2> | ||
Revision as of 06:08, 17 October 2014
Mechanism
Cellulase is the primary enzyme responsible for the cleavage of cellulose. Cellulose is a linear polysaccharide made up of chained glucose units and very abundant in the natural world being the prinicpal component of plant cell walls. It differs from starch by its 1,4 b acetal linkage which results in its incompatibility with amylase. Cellulase acts by breaking the glucose chains freeing the glucose monosaccharides. The most common producers of natural cellulase are fungi and certain bacteria and protists. According to current research, E. coli does not naturally produce cellulase but other intestine dwelling microbes do, chiefly those found in herbivores. The use of cellulase in the detergent industry is primarily in brightening of colors and whitening in cotton fabrics. This is due to the degradation of microfibrils that have separated from the main weave over time and use. Cellulase can also be utilized in the production of paper, pulp-less fruit juices, biofuels, and liquor. Essentially, cellulase can be used in any process that requires the degradation of plant fibers or cell walls.
Protein Gels
