Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Purification and Properties of Aspergillus ficuum Endoinulinase

Aspergillus ficuum 조효소액으로부터 Endoinulinase의 정제 및 특성

  • Han, Sang-Bae (Department of Food Science and Technology, Chonbuk National University) ;
  • Ryu, Hyang-Suk (Department of Home Economics, Chonbuk National University) ;
  • Rho, Min-Whan (Department of Food Science and Technology, Chonju Woosuk University) ;
  • Lee, Tae-Kyoo (Department of Food Science and Technology, Chonju Woosuk University) ;
  • Sohn, Hee-Suk (Department of Food Science and Technology, Korea University) ;
  • Woo, Soon-Ja (Department of Food Science and Technology, Korea University) ;
  • Uhm, Tai-Boong (Department of Food Science and Technology, Chonbuk National University)
  • Published : 1991.04.01
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Abstract

Endoinulinase was purified from a commercial inulin preparation produced by Aspergillus ficuum using ion exchange chromatography on CM-Sephadex C-50 and DEAE-Sepharose 6B, HPLC gel filtration on a Protein Pak 125 Colum and HPLC ion exchange chromatography on a TSK DEAE-5pw Column. The endoinulinase had a molecular weight of 72,000${\pm}$1,000 and was glycoprotein with 23 to 25% w/w sugar content. The enzyme was much more active on inulin with random cleavage mode than on sucrose and on palatinose: The ration of activity on inulin and sucrose (I/S ratio) was 10~14.

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