• Title/Summary/Keyword: maltotriose

Search Result 96, Processing Time 0.023 seconds

Purification and Properties of ${\gamma}-Cyclodextrinase$ from Bacillus megaterium(KFCC 11855) (Bacillus megaterium이 생산하는 ${\gamma}-cyclodextrinase$의 정제와 특성에 관한 연구)

  • Oh, Beyoung-Taek;Cha, Youn-Soo;Kim, Yong-Hwi
    • Applied Biological Chemistry
    • /
    • v.38 no.1
    • /
    • pp.42-48
    • /
    • 1995
  • The experiment was carried out to purify and to investigate the properties of the cyclodextrinase produced from Bacillus megaterium KFCC 11855. The enzyme was partially purified with $(NH_4)_2SO_4$ and chromatography on DEAE-trisacryl, Ultrogel AcA 34, DEAE-trisacryl and Ultrogel HA. The optimum temperature and pH of the purified enzyme were $60^{\circ}C$ and 6.0, respectively. The enzyme was stable at the temperature of $45^{\circ}C$ below and at the pH range of $6.0{\sim}9.0$, respectively. The Km value for ${\gamma}-cyclodextrin$ was 0.903 mM. The enzyme activity was increased by $Mg^{2+}$ and $Mn^{2+}$, but decreased by $Hg^{2+}$ and $Cu^{2+}$. The enzyme degraded ${\gamma}-cyclodextrin$ but not ${\alpha}-cyclodextrin$. The degree of ${\beta}-CD$ degradation by the enzyme was very low. The decomposed products of ${\gamma}-cyclodextrin$ by the enzyme were mainly glucose, maltose and a little amount of maltotriose.

  • PDF

Studies on the Quality Evaluation and Metal Content of Sanitary Canned Kamju Beverage (위생캔으로 제조한 감주 음료의 품질 평가와 금속물질 함량에 관한 연구)

  • 허윤행
    • Journal of environmental and Sanitary engineering
    • /
    • v.15 no.2
    • /
    • pp.18-26
    • /
    • 2000
  • In order to improve the quality of Kamju(sikhae), Korean traditional sweat fermentated rice drink, Kamju made with laboratory fermenting from both covered barley malt and that added to commercial $\alpha-amylase$ and commercial sikhae can were investigated and analyzed ad follows 1. The amylase activities in L-malt(laboraory made malt), C-malt(commercial malt) were 25,065 units, 20,498 units at $60^{\circ}C$ and when heating at $60^{\circ}C$ for one hour their heat stability was getting lower and while at $70^{\circ}C$ after 2 hours both their heat stability was under 21%. 2. The external appearance, of all samples, in beating test, flipper, springer and leaker test were excellent and good valued. On the open test of sample can, head space was 7.9~9.0mm, net weight 247~250g, 432~435g, pH 4.96-5.76, Brix 13.2~14.0 and vacuum degree was 29~35cmHg. 3. The sucrose content of sample 1~5 was 8,57~10.01% highest ammount than sample 6(0.91%) 7(0.43%) and maltose content of sample 1~5 was 0.65~1.41% lower than 6 was 7.91% and 7 was 8,36%. The good traditional flavor texture and saccharides components content of glucose of sample 1~5 was 1.09~1.51, 6(3.86%), 7(3.97%), fructose content of sample 1~5 was 0.45~0.95%, 6(2.76%), 7(2.81%), maltotriose and raffinose of sample 1~5 were 0.04~0.291, 6(0.61%), 7(2.81%), and solid content of sample 1~5(3.1~3.8) was lower than 6(10.25%), 7(10.09%). 4. The result of sensory test as measured as lemone yellow of sample 6 and milky of sample 7, and weetness, flavor, color, traditional texture and sensory value for sample 1~5(3.1~3.8) was lower degree than that for 6(4.5), 7(4.0). 5. Among the heavy metals analyzed from sample cans, tin, iron and lead content for sample 1~5 were 31.95~36.71ppm, 5.84~6.39ppm and 0.075~0.09ppm while their content of sample 6.7, tin, 32.91ppm, 32.87ppm, iron 5.51ppm, 5.41ppm and lead, 0.074ppm, 0.079ppm.

  • PDF

Characterization of Enzymatic Properties of Streptomyces albus Amylase Expressed in Recombinant Bacillus subtilis (재조합 Bacillus subtilis 에서 발현된 Streptomyces albus 유래 amylase 의 효소공학적 특성)

  • Park, Geun-Woo;Kim, Myoung-Dong;Ahn, Jang-Woo;Kim, Young-Bae;Seo, Jin-Ho
    • Korean Journal of Food Science and Technology
    • /
    • v.30 no.6
    • /
    • pp.1426-1431
    • /
    • 1998
  • The research was undertaken to characterize enzymatic properties of Streptomyces albus amylase expressed in recombinant Bacillus subtilis. Molecular weight and pI of the purified enzyme were estimated to be 50 kD by SDS-PAGE and 4.3 by isoelectric focusing. The optimum temperature and optimum pH were $45^{\circ}C$ and 6.0, respectively. D-and Z-value were estimated to measure thermostability of the purified enzyme. The Z-value was estimated $17.7^{\circ}C$, which is lower than typical amylase. Maltotetraose was produced as a major component from soluble starch in the early state of reaction but gradually degraded to maltose. Thin layer chromatography was also performed to analyze the reaction products. The parameters involved in Michaelis-Menten enzyme kinetics were found to be the maximum velocity of 0.37 mM/min and the Michaelis constant of 0.13%, respectively.

  • PDF

Cloning and Expression of an $\alpha$-Amylase Gene from Bacillus circulans in B. subtilis and B. megaterium (Bacillus circulans $\alpha$-amylase 유전자의 Basillus subtilis와 Bacillus megaterium에서의 클로닝 및 발현)

  • 이동석;김지연;김한복
    • Korean Journal of Microbiology
    • /
    • v.36 no.3
    • /
    • pp.203-208
    • /
    • 2000
  • A Baczllus circdans KCTC3004 $\alpha$-amylase gene contained in a recombinant plasmid pAL850 was transferred into a new shuttle vector plasmid pALSIlI by ligating linearlzed DNAs of pUC19 and pUB110. B. subtilis RM125 and B. megatenurn ATCC14945 transfonned with pALS111 produced the $\alpha$-amylase substantially Most of the enzyme was produced during the exponential growth period. The maxiinurn activities of the $\alpha$-amylase produced by the Bucillus transformants were compared with that of the B. circulans gene donor strain. The B. subtilis RM125(pALS111) enzyme showed the actlvicy 95 times higher than that of the gene donor cells, followed by the B, nzegaterium ATCC14945(pALSlll) enzyme with activity 34 limes higher than that of the gene donor cells. While E coli secreted about 10% of the produced enzyme, B. subtilis excreted the enzyme inlo the medium wholly and B. megaterirun about 98% ofthe total product. The plasmid pALSI11 was quite stable inB. nzegaterium (92%), inoderately stable in B. subtilis (76%), but was unstable in E. coli (38%). The SDS-PAGE and zymogram of this enzyme produced in E. coli(pALS111), B. subtilis( pALS111) or B. megateril~m (pALS111) indicated a molecular weight of 55,000. The enzymes overproduced in three different host cells hydrolyzed starch to produce mainly maltoaiose and mallooligosaccharides.

  • PDF

Changes in isomaltooligosaccharides during fermentation of Makgeolli (막걸리 발효 중 이소말토올리고당의 변화)

  • Noh, Dong-Hyun;Jeong, Seok-Tae;Park, Boram;Kim, Yong-suk;Lim, Bora
    • Korean Journal of Food Science and Technology
    • /
    • v.54 no.3
    • /
    • pp.351-361
    • /
    • 2022
  • This study aimed to investigate the differences in the isomaltooligosaccharides present during Makgeolli production according to the type of Nuruk used, fermentation period, and presence of microorganisms. Makgeolli was fermented for 15 days using three kinds of Nuruk (Soyul, Sansung, and Jinju) with and without microbial growth inhibitors. Isomaltooligosaccharide contents were analyzed using high performance anion exchange chromatography. The most abundant isomaltooligosaccharide was panose, which was highest in Makgeolli produced using Soyul Nuruk (SH) on day 6 (24.7 mM), followed by Makgeolli prepared using Sansung Nuruk (SS) on day 2 (18.2 mM) and Makgeolli prepared using Jinju Nuruk (JJ) on day 3 (10.8 mM). Isomaltotriose and isomaltotetraose, which were generated in the control, were not detected when microbial growth was suppressed. Based on these results, isomaltooligosaccharide production is affected more by the enzymes produced by microorganisms during Makgeolli fermentation than by Nuruk itself.

Optimization of cultivation conditions for pullulan production from Aureobasidium pullulans MR by response surface methodology (반응표면분석법을 이용한 Aureobasidium pullulans MR의 풀루란 생산을 위한 배양 조건 최적화)

  • Jo, Hye-Mi;Kim, Ye-Jin;Yoo, Sang-Ho;Kim, Chang-Mu;Kim, KyeWon;Park, Cheon-Seok
    • Korean Journal of Food Science and Technology
    • /
    • v.53 no.2
    • /
    • pp.195-203
    • /
    • 2021
  • Aureobasidium pullulans, a black yeast, produces pullulan, a linear α-glucan composed of maltotriose repeating units linked by α(1→6)-glycosidic linkages. Pullulan can be widely used in food, cosmetic, and biotechnology industries. In this study, we isolated eight strains of A. pullulans from Forsythia koreana, Magnolia kobus DC., Spiraea prunifolia var. simpliciflora, Cornus officinalis, Cerasus, and Hippophae rhamnoides. Among them, A. pullulans MR was selected as the best pullulan producer. The effects of a carbon source, a nitrogen source, and pH on pullulan production were examined. The optimal cultivation conditions for pullulan production by A. pullulans MR were determined by response surface methodology as 15% sucrose, 0.4% soy peptone, and an initial pH of 7 at 26℃. Under these conditions, the predicted pullulan production was 47.6 g/L, which was very close to the experimental data (48.9 g/L).