Chemical Modification of Aspergillus ficuum Inulinases

doi:10.7506/spkx1002-6630-200911046

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (11): 207-210.doi: 10.7506/spkx1002-6630-200911046

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Chemical Modification of Aspergillus ficuum Inulinases

WANG Jing1，JIN Zheng-yu2，JIANG Bo2，SUN Bao-guo1，CAO Yan-ping1

(1. College of Chemistry and Environmental Engineering, Beijing Technology and Business University, Beijing 100037, China；
2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received:2008-09-05 Revised:2009-01-14 Online:2009-06-01 Published:2010-12-29
Contact: WANG Jing1， E-mail:jwang810@yahoo.com.cn

Abstract

Abstract:

Exo-inulinase and endo-inulinase from Aspergillus ficuum were subject to chemical modification of seven protein modification reagents and to identification of amino acid residues essential for enzyme activity. The results suggested that Nbromosuccinimide (NBS), carbodiimide (EDC) and diethyl pyrocarbonate (DEPC) resulted in a great loss of endo- and exoinulinase activities, indicating that Trp, carboxyl amino acid (Glu or Asp) and His residues may be parts of the enzyme active sites, respectively. Two Trp residues essential for exo-inulinase active site and one for endo-inulinase were confirmed by Tsou’s method.

Key words: Aspergillus ficuum, inulinase, chemical modification, active site

CLC Number:

TS201.2

WANG Jing1，JIN Zheng-yu2，JIANG Bo2，SUN Bao-guo1，CAO Yan-ping1. Chemical Modification of Aspergillus ficuum Inulinases[J]. FOOD SCIENCE, 2009, 30(11): 207-210 https://doi.org/10.7506/spkx1002-6630-200911046

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Chemical Modification of Aspergillus ficuum Inulinases

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