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Mar. Drugs 2010, 8(1), 200-218;

Agarase: Review of Major Sources, Categories, Purification Method, Enzyme Characteristics and Applications

College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
Faculty of Marine Bioscience and Technology, Gangneung-Wonju National University, Gangneung 210-702, Korea
Author to whom correspondence should be addressed.
Received: 6 January 2010 / Revised: 21 January 2010 / Accepted: 25 January 2010 / Published: 26 January 2010
(This article belongs to the Special Issue Enzymes from the Sea: Sources, Molecular Biology and Bioprocesses)
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Agarases are the enzymes which catalyze the hydrolysis of agar. They are classified into α-agarase (E.C. and β-agarase (E.C. 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. View Full-Text
Keywords: agar; agarase; GH-16 family; GH-50 family; oligosaccharides agar; agarase; GH-16 family; GH-50 family; oligosaccharides
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Fu, X.T.; Kim, S.M. Agarase: Review of Major Sources, Categories, Purification Method, Enzyme Characteristics and Applications. Mar. Drugs 2010, 8, 200-218.

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