ISSN:
1573-0972
Keywords:
Aspergillus japonicus
;
β-fructofuranosidase
;
glycoprotein
;
1-kestose
;
nystose
;
sucrose
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract β-Fructofuranosidase fromAspergillus japonicus, which produces 1-kestose (O-β-d-fructofuranosyl-(2→1)-β-d-fructofuranosyl α-d-glucopyranoside) and nystose (O-β-d-fructofuranosyl-(2→1)-β-d-fructofuranosyl-(2→1)-β-d-fructofuranosyl α-d-glucopyranoside) from sucrose, was purified to homogeneity by fractionation with calcium acetate and ammonium sulphate and chromatography with DEAE-Cellulofine and Sephadex G-200. Its molecular size was estimated to be about 304,000 Da by gel filtration. The enzyme was a glycoprotein which contained about 20% (w/w) carbohydrate. Optimum pH for the enzymatic reaction was 5.5 to 6. The enzyme was stable over a wide pH range, from pH 4 to 9. Optimum reaction temperature for the enzyme was 60 to 65°C and it was stable below 60°C. The Km value for sucrose was 0.21m. The enzyme was inhibited by metal ions, such as those of silver, lead and iron, and also byp-chloromercuribenzoate.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01201878
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