Purification and Characterization of Aspergillus niger Endoinulinase

Abstract

Abstract: Three enzymes EI、EII and EIII were purified from crude A.niger inulinase Fructozyme by DEAE-Sepharose CL-6B ion-exchange chromatography.EI was identified as endoinulinase,its molecular weight was 65,000.The optimum reaction pHof endoinulinase was about 4.6 and optimum temperature was 60℃ when inulin was used as substrate. Thus Michaelis constantKm was 16mmol/L and endoinulinase was fairly stable to pH and temperature. The application of endoinulinase was approachedpreliminarily.

Key words: endoinulinase, inulin, ion-exchange chromatography, kinetics

SHI Xian-Jun, LIN Ying, WU Xiao-Ying. Purification and Characterization of Aspergillus niger Endoinulinase[J]. FOOD SCIENCE, 2004, 25(5): 65-69.

[1]	NI Dawei, XU Wei, ZHANG Wenli, MU Wanmeng. Progress in Research on Microbial Inulosucrase and Its Applications in Foods [J]. FOOD SCIENCE, 2021, 42(7): 260-266.
[2]	LI Ruohua, YANG Hua, LEI Lin, YE Fayin, ZHAO Guohua. Curcumin Loading Properties of Folic Acid and Octenyl Succinic Anhydride Modified Inulin Micelles [J]. FOOD SCIENCE, 2021, 42(11): 26-33.
[3]	WANG Juntao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning. Effects of Different Osmosis Methods on the Dehydration Efficiency and Quality of Mango Fruits [J]. FOOD SCIENCE, 2021, 42(1): 149-156.
[4]	ZOU Xiurong, ZHU Jianhua, LIU Ribin, SHAN Bin. Kinetic Analysis of Sol-Gel Transition of Gelatin/Modified Starch Blends Based on Dynamic Rheology [J]. FOOD SCIENCE, 2020, 41(3): 37-46.
[5]	YI Shumin, JI Ying, YE Beibei, YU Yongming, XU Yongxia, MI Hongbo, LI Xuepeng, LI Jianrong. Cryoprotective Effects of Inulin on Myofibrillar Protein in Silver Carp (Hypophthalmichthys molitrix) Surimi during Frozen Storage [J]. FOOD SCIENCE, 2020, 41(21): 167-174.
[6]	MA Ling, SUN Dongxue, LI Tianqi, WANG Yu, Abdul QAYUM, HOU Juncai, JIANG Zhanmei. Impacts of Metal Ions, Cysteine, Phosphate and Ethanol on Browning and Antioxidant Activity of Glycosylated Whey Protein Isolate-Inulin Conjugate [J]. FOOD SCIENCE, 2020, 41(12): 36-45.
[7]	ZHOU Ming, XU Mingsheng, CHEN Jinyin , SHEN Yonggen, YAO Meixiang, ZHU Xiaojuan, LU Jianqing, ZHU Fengni. Drying Kinetics and Quality Characteristics of ‘Xiushui Huahong’ Sweet Orange Peel Dried by Hot Air [J]. FOOD SCIENCE, 2020, 41(11): 141-149.
[8]	PENG Yabo, LI Xiaoting, FANG Ting, LI Changcheng, WEI Zhaoyi, TIAN Yuxin, CHEN Qinwen, LIU Wanning. Modelling Growth Kinetics of Salmonella and Background Microorganisms in Chicken [J]. FOOD SCIENCE, 2019, 40(9): 7-15.
[9]	GAO Zhaojian, WANG Xianfeng, LU Ning, LI Baolin, ZHANG Kangzhen, XU Xiang, CHEN Xuelian. Enzymatic Properties of Thermoacidophilic Inulinase from Paecilomyces variotii to be Used in Production of High Fructose Syrup [J]. FOOD SCIENCE, 2019, 40(8): 94-101.
[10]	ZHANG Wen, LIANG Yilei, WU Chenyang, YANG Yuanping, XIONG Shuangli. Kinetic Analysis and Modelling of Changes in the Texture of Pear Fruit during Postharvest Storage [J]. FOOD SCIENCE, 2019, 40(7): 9-14.
[11]	XU Ye, LIU Xiaofeng, WANG Yonggang, REN Haiwei, LIU Jichao, ZHANG Xuan, FAN Wenguang, YANG Mingjun. Extraction Kinetic Modelling and Structural Characteristics of Polysaccharides from Linze Jujube Fruit [J]. FOOD SCIENCE, 2019, 40(3): 1-8.
[12]	ZHOU Lingqun. Adsorption Behavior and Mechanism of Attapulgite When Used in Oil Bleaching [J]. FOOD SCIENCE, 2019, 40(3): 87-93.
[13]	ZHONG Chan, XIE Xueqiong, SUN Lechang, ZHANG Lingjing, LIU Guangming, CAO Minjie. Purification and Mechanism of Action of a Prolyl Endopeptidase Inhibitor from the Skeletal Muscle of Blue Scad (Decapterus maruadsi) [J]. FOOD SCIENCE, 2019, 40(24): 15-20.
[14]	KUANG Wei, AN Liang, XU Jun, WANG Haibin, ZHOU Xiaorong, CHEN Jiwang, XU Wei, LIAO E, CHEN Gongming, REN Guangcai. Influence of Partial Sodium Chloride Replacement with Potassium Chloride on the Mass Transfer Kinetics of Duck Thigh Meat during Salting with Vacuum Tumbling [J]. FOOD SCIENCE, 2019, 40(23): 1-7.
[15]	WANG Yucui, ZHANG Fan, FENG Yi, WU Dequan, XIANG Hong. Efficiency and Kinetic Analysis of Microbial Inactivation in Soft Packaged Litchi Processed by High Hydrostatic Pressure Combined with Lemon Juice as a Hurdle Technology [J]. FOOD SCIENCE, 2019, 40(23): 117-122.

Purification and Characterization of Aspergillus niger Endoinulinase

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments