• Title/Summary/Keyword: pullulanase

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A Study on Sugars in Korean Sweet Rice Drink "Sikhye" -5. Structure Analysis- (식혜의 이소말토올리고당에 관한 연구 -5보 구조해석-)

  • 안용근;이석건
    • The Korean Journal of Food And Nutrition
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    • v.10 no.3
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    • pp.309-313
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    • 1997
  • Bench scale Sikhyes were produced from rice and glutinous rice and limit dextrins in rice Sikhye and glutinous rice Sikhye were purified by ethanol precipitation and Biogel P-2 gel chromatography and FPLC on Superose 12 column and analyzed. The purified limit dextrin in rice Sikhye and glutinous rice Sikhye showed bot signal of $\alpha$-1,4- and $\alpha$-1,6-glucosidic linkage with its estimation ratio of 4.5:1 and 5.9:1, respectively, by 1H-NMR analysis. Limit dextrins were hydrolyzed by pullulanase. The enzyme hydrolysis products contained maltose, maltotriose, maltotetraose, maltopentaose and matohexaose. These results suggest that limit dextrins were composed of these maltoolgosaccharide series with $\alpha$-1,6-glucosidic bond.

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Molecular Structural Properties of Legume Starches (두류 전분의 분자구조적 특성)

  • Kweon, Mee-Ra;Ahn, Seung-Yo
    • Korean Journal of Food Science and Technology
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    • v.25 no.3
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    • pp.264-269
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    • 1993
  • Molecular structural properties of legume starches were investigated. In intrinsic viscosity and degree of Polymerization of amylose and amylopectins, cow pea and mung bean were high, but kidney bean was low. Low molecular weight fractions for kidney bean starch were much eluted by gel chromatography. In the elution profiles of their amylose by Sepharose 2B-CL, molecular weight of kidney bean amylose was smaller than that of other amylose Molecular weights of cow pea and mung bean amyloses were large, but that of kidney bean amylose was small and red bean amylose was medium. The elution profiles by Sephadex G-50 after debranching amylopectins with pullulanase showed similar patterns.

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Structural Properties of Naked and Covered Barley Starches (쌀보리와 겉보리 전분의 분자구조적 성질)

  • Choi, Jun-Bok;Lee, Shin-Young
    • Korean Journal of Food Science and Technology
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    • v.21 no.1
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    • pp.80-85
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    • 1989
  • The structural properties of covered and naked barley starches and those components were investigated. ${\beta}-amylosis\;limit(%)$ of covered and naked barley starches were 58.6 and 56.3%, respectively and those of their amyloses and amylopectins were 87.0, 77.7, 57.6 and 52.0%, respectively. The ratios of outer chain length ${\overline{OCL}}$ and inner chain length${\overline{ICL}}$ for amylopectins of covered and naked barley were about 2.2:1 and 2.0:1, respectively. The elution curves by Sephadex G-75 after debranching starches with pullulanase were similar patterns for two starches and yielded two peaks consisting of amylose component${\overline{dp}}>55$ and bimodal amylopectin components of ${\overline{dp}_(35-45)$ and ${\overline{dp}}(10-20)$ hydrolysates. Also, hydrolysis products by sequential hydrolysis with pullulanase and ${\beta}-amylase$ contained 0.03-0.5% non-hydrolyzed peak components of ${\overline{dp}}>55$. The elution profiles of ${\beta}-amylase$ hydrolysates yielded two peaks consisting of the inner components${\overline{dp}}>55$ and the outer chain components of amylopectin${\overline{dp}}>10$ regardless of samples. However, ${\overline{dp}}$ distributions of ${\overline{dp}>55}$ hydrolysates exhibited the significant differences due to the varieties.

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Respection of Pectic Enzymes Among the Hydrolysis Enzymes of Plant Cell Wall (식물세포벽 가수분해효소 중 펙틴계효소에 대한 고찰)

  • 최동원;김인규
    • The Korean Journal of Food And Nutrition
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    • v.9 no.1
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    • pp.92-98
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    • 1996
  • Pectic materials, which are widely spread in the plant cell wall as plant carbohydrates, plays a great role in food Industry that acts as a softening agent of fruits and vegetables, and gel forming agents. To study physiochemical properties and industrial applications of pectic enzymes that hydrolyzes pectin, classification, assay method and Industrial application are reviewed based on previous results.

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Modification of Pullulan Using Dextransucrase and Characterization of the Modified Pullulan. (덱스트란수크라제를 이용한 플루란의 변형 및 특성조사)

  • ;;;;;;John F. Robyt
    • Microbiology and Biotechnology Letters
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    • v.26 no.3
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    • pp.264-268
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    • 1998
  • Many enzymes catalyze a primary reaction and/or secondary reaction. Dextransucrase usually synthesizes dextran from sucrose as a primary reaction. The secondary reaction of dextransucrase is the transfer of glucose from sucrose to carbohydrate accepters. We have reacted dextransucrase from Leuconostoc mesenteroides B-742CB with sucrose and pullulan as an acceptor under different reaction conditions; various concentrations of pullulan, enzyme, sucrose and different pHs and temperatures of reaction digests. The yield of modified pullulan was 57%(<${\pm}$5%) of theoretical under the reaction condition of pH 5.2, temperature 28$^{\circ}C$, 0.37% of pullulan, and 0.l U/$m\ell$ of dextransucrase. Modified products were more resistant against the hydrolysis of pullulanase and endo-dextranase than those of native pullulan. The positions of glucose substitution in the modified products were determined by methylation followed by acid hydrolysis and analyzed by TLC. The products were modified by the addition of glucose to the position of C3, C4, C6 free hydroxyl group of glucose residues in the pullulan.

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Molecular Structural Properties of Rice Amylopectins (쌀아밀로펙틴의 분자구조적 성질)

  • Kim, Bong-Chan;Ahn, Seung-Yo
    • Applied Biological Chemistry
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    • v.33 no.1
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    • pp.34-38
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    • 1990
  • The molecular structural properties of amylopectins of Chunmabyeo(Japonica), Yongmunbyeo($Indica{\times}Japonica$) and Mahatma(Indica) rice were investigated. The intrinsic viscosity of Chunmabyeo, Yongmunbyeo and Mahatma amylopectin were 148.3 ml/g, 156.6 ml/g and 167.5 ml/g, and ${\beta}-amylolysis$ limit(%) were 54.6, 55.4 and 52.9 respectively. Average unit chain length(${\overline{CL}}$) and average inner chain length(${\overline{ICL}}$) of Mahatma amylopectin were longer than other varieties. Elution profiles by Sephadex G-50 chromatography of debranched amylopectins with ${\beta}-amylase$ showed two peaks (void volume, ${\overline{DP}}$3) and the elution profiles of debranched amylopectins with pullulanase showed three peaks(void volume, ${\overline{DP}}$35-45, ${\overline{DP}}$10-20). The ratio of Peak III(${\overline{DP}}$10-20) to Peak II (${\overline{DP}}$ 35-45) of Chunmbyeo, Yongmunbyeo and Mahatma amylopectin were 3.9, 3.4 and 3.3, respectively.

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Studies on the Exo-maltotetraohydrolase of Pseudomonas stutzeri IAM 12097 -Part III. Reaction products and hydrolysis rate on various carbohydrates of Exo-maltotetraohydrolase- (Pseudomonas stutzeri IAM 12097 의 Exo-maltotetraohydrolase에 관한 연구(硏究) -제3보(第三報). 각종기질(各種基質)에 대(對)한 Exo-maltotetraohydrolase의 분해산물(分解産物) 및 분해율(分解率)-)

  • Lee, Mi-Ja;Chung, Man-Jae
    • Applied Biological Chemistry
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    • v.28 no.1
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    • pp.1-7
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    • 1985
  • Exo-maltotetraohydrolase produced by Pseudomonas stutzeri IAM 12097 was characterized with respect to substrate specificity, the reaction products and hydolysis rate on various carbohydrates. Maltopentaose, maltoheptaose, soluble starch, amylose, amylopectin, oyster glycogen and gelatinized starch of corn, potato, glutinous rice, green banana and arrow root were hydolyzed by this enzyme, but ${\alpha},{\beta},{\gamma}-cyclodextin$, sucrose, raffinose, lactose, pullulan, maltose, maltotriose and maltotetraose were not hydrolyzed. Among oligosaccharides, maltohexaose was favorably hydrolyzed by this enzyme and the main reaction product of oligosaccharides and polysaccharides was maltotetraose. Addition of pullulanase to this enzyme increased the hydolysis rate on gelatinized starches. tut it did not on raw starches. Among various starches, corn starch was favorably hydrolyzed by this enzyme, whereas it acted on potato starch, arrow root starch and high amylose corn starch weakly.

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Characterization of Exo-dextranase from Aspergillus ustus (Aspergillus ustus의 Exo-dextranase의 특성에 관한 연구)

  • Lee, Kon-Joo;Lee, Hyung-Hoan
    • The Korean Journal of Mycology
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    • v.11 no.1
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    • pp.15-21
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    • 1983
  • Exodextranase from Aspergillus ustus was purified by chromatography and characterized by various conditions. The optimal pH of the purified dextranase was 6.5 and this enzyme was maximally activated at $40^{\circ}C$. The enzyme was stable at the temperature below $50^{\circ}C$. The enzyme was markedly inactivated by $Hg^{2+},\;Cu^{2+},\;KCN\;and\;Co^{2+},\;but\;Ba^{2+},\;Fe^{2+},$ cysteine, EDTA, and ascorbic acid enhanced the activity of the enzyme. The main products from the hydrolysis of dextran incubated with the dextranase were glucose, isomaltotriose and oligosaccharide. When dextran was incubated with the mixture of pullulanase and ${\alpha}-amylase$, it was hydrolyzed into glucose, isomaltose and oligosaccharide. Polysaccharides in the decade teeth powder were hydrolyzed by the dextranase into glucose, isomaltotriose and oligosaccharides. In the hydrolysis of the teeth powder with the mixture of dextranase, pullulanase and ${\alpha}-amylase$, were proved to be similar to the dextran hydrolysates.

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A Study on Sugars in Korean Sweet Rice Drink "Sikhye"(I) -Sugar Content and Its Composition- (식혜의 이소말토올리고당에 관한 연구(I) -정제 및 구조해석-)

  • 안용근
    • The Korean Journal of Food And Nutrition
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    • v.10 no.1
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    • pp.82-86
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    • 1997
  • A Korean traditional sweet rice drink "Sikye" was produced from the raw material of 20% of rice and 4% malt supplemented with 2l of tap water, by incubating the mixture at 6$0^{\circ}C$ for 7 hours. The product was found to contain 11.01% of maltose, 5.31% of isomaltooligosaccharides, 1.75% of maltotriose and 0.28% of glucose. Maltose, maltotriose and isomaltooligosaccharides in Sikye were seperated by ethanol (3 volume) precipitation repeated three times, followed by gel chromatography of Toyopearl HW-40S. 1H-NMR analysis revealed that the products of G2 and G3 size had only $\alpha$-1, 4-glucosidic linkage. but isomaltooligosaccharides showed both signal of $\alpha$-1, 4 and $\alpha$-1, 6-glucosidic linkage with its estimation ratio of 5:1. Isomaltooligosaccharides were hydrolyzed to produce maltooligosaccharide series from maltose to maltohexaose by pullulanase. These results, suggest that isomaltooligosaccharides were constructed by maltohexaose main chain with maltose or maltotriose and maltotetraose side chain.ide chain.

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A Study on Sugars in Korean Sweet Rice Drink "Sikhye"(III) -Commercial Sikhye- (식혜의 이소말토올리고당에 관한 연구(III) -시판식혜-)

  • 안용근
    • The Korean Journal of Food And Nutrition
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    • v.10 no.1
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    • pp.92-96
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    • 1997
  • A Korean commercial sweet rice drink "Sikhye" showed sucrose, fructose, glucose, maltose, limit dextrin and various size of maltooligosaccharides in HPLC and TLC analysis. Commercial Sikhye was found to contain 0.09% of limit dextrin and 0.2% of rice residue. Limit dextrin in commercial Sikhye showed both signal of $\alpha$-1,4- and $\alpha$-1,6-glucosidic linkage with its estimation ratio of 15:1 by 1H-NMR analysis. This limit dextrin was hydrolyzed to produce various size of maltooligosaccarides with more longer chain than that of traditional Sikhye by pullulanase. Limit dextrin was digested wit enzymes(30units/ml) of $\alpha$-amylase, $\alpha$-glucosidase and glucoamylase from Aspergillus awamori, sweet potato $\beta$-amylase and human salivary $\alpha$-amylase at 37$^{\circ}C$ for 1 hour, respectively. Hydrolysis rates of these amylases on it were higher than in case of traditional sikhye. $\alpha$-Glucosidase plus human salivary $\alpha$-amylase hydrolyzed it to 61.3%. Hydrolysis rates of these amylases on rice residue were lower than that of traditional Sikye. These results suggest that limit dextrin in commercial Sikhye is less effective than isomaltooligosaccharides in traditional Sikhye as a growth factor for Bifidobacterium while rice residue in commercial Sikhye is more effective than that in traditional Sikhye as dietary fiber.ary fiber.

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