微生物酵素の特徴 : 柑橘類脱苦味酵素を例として

概要

論文の詳細を見る
Microbial enzymes have more superior properties than any other enzyme formed by higher plants or animals. Naringinase and flavonoid-glucosidase which remove one of the bitter substances in citrus fruits were inductively obtained by the addition of a small amount of substrate or its related substances to the culture media of a strain of Aspergillus niger. Naringinase and three kinds of flavonoid-glucosidases were purified or crystallized from this culture extract, and their modes of actions on several substrates were discussed in detail. On the utilization of these enzymes obtained at the step of the fundamental experiment to manufacture citrus fruit juice, marmalade and canned orange, these enzymatic properties were improved by the skilful application of the induction of enzyme, so that both enzymes became more suitable for use. To cite an instance, glucose in citrus juice hardly inhibited the hydrolysis of naringin to prunin by naringinase, but did inhibit the hydrolysis of prunin to naringenin by flavonoid glucosidase. The inhibition was increased with increase in the ratio of naringinase to flavonoid glucosidase. Addition of lactose to the medium stimulated the production of flavonoid glucosidase by Aspergillus niger, and the enzyme thus prepared was hardly inhibited by glucose.
高知学園短期大学の論文
1972-02-20