GLUCOAMYLASE PRODUCED BY SUBMERGED CULTURE OF ASPERGILLUS-ORYZAE

被引：38

作者：

SAHA, BC ^{[1
]}

MITSUE, T ^{[1
]}

UEDA, S ^{[1
]}

机构：

[1] KYUSHU UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,FUKUOKA 812,JAPAN

来源：

STARKE | 1979年 / 31卷 / 09期

关键词：

D O I：

10.1002/star.19790310907

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Aspergillus oryzae grown in wheat bran submerged culture produced three forms of glucoamylase, designated as glucoamylase I, II and III. They were obtained in the ratio of 51: 3: 1. Glucoamylase I readily hydrolyzed soluble starch to above 90% and had a strong debranching activity. Glucoamylase II and III hydrolyzed soluble starch to about 75% and had weak debranching activity. Glucoamylase I was further purified by rechromatography, gel filtration, preparative isoelectric focusing on carrier ampholyte and again gel filtration. Glucoamylase I was fairly stable at pH‐range between 5.5 to 7.0 and temperature up to 40°C. The limit of hydrolysis of soluble starch was 80% and the liberated product was only glucose. Copyright © 1979 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim

引用

页码：307 / 314

页数：8

共 24 条

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