Galactose Depletion by Mortierella vinacea α-Galactosidase II Increases the Synergistic Interaction between Guar Gum and Xanthan Gum
スポンサーリンク
概要
- 論文の詳細を見る
α-Galactosidase II from Mortierella vinacea releases galactose from guar gum. This enzyme was easily prepared from the culture filtrate free of β-mannanase activity. Galactose-depleted guar gum samples with various mannose/galactose (Man/Gal) ratios were prepared by treatment with the enzyme. The samples showed a synergistic interaction with xanthan gum, and formed gels like the locust bean gum. These results indicate that α-galactosidase II from M. vinacea is suitable for modifying the Man/Gal ratio of guar gum and that galactose-depleted guar gum might be a substitute for locust bean gum as a gel promoter.
- 社団法人 日本食品科学工学会の論文
- 1999-08-01
著者
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KOBAYASHI Hideyuki
National Astronomical Observatory of Japan
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Kobayashi H
National Food Research Institute
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Kusakabe Isao
Institute of Applied Biochemistry, University of Tsukuba
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Kobayashi H
National Food Res. Inst. Ibaraki Jpn
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Shibuya Hajime
Institute Of Applied Biochemistry University Of Tsukuba
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Kiuchi Hiroshi
Research Development Section Kibun Food Chemifa Co. Ltd.
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Hayashi K
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
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Hayashi K
Department Of Biochemical Sciences Kagoshima University
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Kusakabe I
Univ. Tsukuba Tsukuba Jpn
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Kusakabe Isao
Institute Of Applied Biochemistry University Of Tsukuba
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澁谷 源
森林総研
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