Raw Starch Adsorption and Elution Behaviour of Glucoamylase I of Black Aspergillus
スポンサーリンク
概要
- 論文の詳細を見る
Glucoamylase I of black Aspergillus was almost completely adsorbed onto raw wheat starch at pH 3.4,which was the isoelectric point of the enzyme. Amylase inhibitor from Streptomyces sp. at a concentration about 7 times higher than the maximum inhibitory concentration scarcely prevented the adsorption of glucoamylase I onto raw wheat starch and high amylose corn starch. The active site and the adsorption site in the enzyme molecule seem to be different. Among the buffers used for the elution of adsorbed glucoamylase I from raw wheat starch, boric acid (0.05 M)-borax (0.1 M) buffer, pH 8.2,was most suitable. Sodium borate (0.02 M) was also suitable for elution of about 90% of the adsorbed enzyme from raw wheat starch or high amylose corn starch.
- 公益社団法人日本生物工学会の論文
- 1982-06-25
著者
-
Medda Sukumar
Laboratory Of Microbial Technology Faculty Of Agriculture Kyushu University
-
Ueda Seinosuke
Laboratory Of Microbial Technology Faculty Of Agriculture Kyushu University
-
Ueda Seinosuke
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
-
MEDDA SUKUMAR
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
-
SAHA BADAL
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
-
Saha Badal
Laboratory of Microbial Technology, Faculty of Agriculture, Kyushu University
-
Saha Badal
Laboratory Of Microbial Technology Faculty Of Agriculture Kyushu University
-
Saha Badal
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
-
Ueda Seinosuke
Department Of Agricultural Chemistry Faculty Of Agriculture Hokkaido University
関連論文
- Sequence Analysis of Replication Origin of Plasmid pLS11 of Bacillus subtilis IFO 3022
- Synthesis and Antimycotic Activity of Cinnamyl Benzoate : Studies on Cinnamyl Benzoate (I).
- Design of Microbial Processes and Manufactures Based on the Specialities and Traditions of a Region : A Kumamoto Case
- Practical Soy Sauce Production Using a Mixed Koji-Making System
- Solubilization of a Novel Isoflavone Glycoside-Hydrolyzing β-Glucosidase from Lactobacillus casei subsp. rhamnosus
- Rice Wine Brewing with Sprouting Rice and Barley Malt : Studies on Sprouting Rice Wine Brewing (II).
- Hydrolysis of Isoflavones in Soybean Cooked Syrup by Lactobacillus casei subsp. rhamnosus IFO 3425
- Production and Characteristics of Sprouting Rice Wine
- Batchwise Ethanol Fermentation with Shochu Distillery Waste : Complete Utilization of Shochu Distillery Waste (I).
- Effects of Rice Bran Lipids and Fermentation Temperatures on the Characteristics of Aromatic Red Rice Wine : Studies on Red Rice Wine Brewing (III).
- Improvement of the Quality of Aromatic Red Rice Wine : Studies on Red Rice Wine Brewing (IV).
- Application of Aromatic Red Rice Bran to Rice Wine Brewing : Studies on Red Rice Wine Brewing (Part 2)
- Ethanol Fermentation of Aromatic Red Rice without Cooking, Studies on Red Rice Wine Brewing (Part 1)
- Participation of Reactive Oxygens in the Formation of a Purple Pigment, Hordeumin, from Barley Bran-Fermented Broth
- Formation of Heteroduplex Molecules between Plasmids pUH1 and pLS11 in Polyglutamate-producing Bacillus Strains
- Flow Behavior of Culture Broth of Aureobasidium pullulans
- Correlation between Physical and Chemical Changes of Rice Straw as a Major Constituent under Composting
- Liquefaction of Glutinous Rice and Aroma Formation in Tape Preparation by Ragi
- Effects of Mixed Enzyme Preparations on the Solubilization of Proteins for Separating Egg Yolk Oil from a Fresh Yolk Suspension
- Alcoholic Fermentation of Raw Starch without Cooking by Using Black-koji Amylase
- Effect of Glycine on RNA Production by Bacillus mesentricus niger
- RNA Production by Bacillus mesentricus niger
- Extracellular Polysaccharide Produced by Strain No. 626 of Aeromonas hydrophila
- Effects of pH and Light on the Storage Stability of the Purple Pigment, Hordeumin, from Uncooked Barley Bran Fermented Broth
- Antimutagenicity of the Purple Pigment, Hordeumin, from Uncooked Barley Bran-Fermented Broth
- Effects of Reactive Oxygen and Temperature on the Formation of a Purple Pigment, Hordeumin, from Barley Bran-Fermented Broth
- Storage Stability and Thermal Stability of Hordeumin, an Anthocyanin Pigment from Barley
- Separation and Formation of Egg Yolk Oil by Solubilizing the Lipoproteins of Spray-dried Egg Yolk into Polypeptides
- Solubilization of Proteins for Clarification of Egg Yolk Powder Suspensios and Separation of Lipids Using Enzymes
- Properties and Precursors of Hordeumin Produced from Uncooked Barley Bran by Ethanol Fermentation
- An Inductive Effector in Production of Extracellular Pullulanase by Aerobacter aerogenes
- Optimum Medium Components and Culture Conditions for the Production of Intra- and Extra-cellular Pullulanase by Aerobacter aerogenes
- Raw Starch Adsorption and Elution Behaviour of Glucoamylase I of Black Aspergillus
- Glucoamylase I of Black Aspergillus
- Glucoamylase of Aspergillus oryzae : Multiplicity of Glucoamylase of Aspergillus oryzae (III)
- Production of DNA by Continous Culture Using Pseudomonas aeruginosa KYU-1
- Microflora in Beiju and Their Biochemical Characteristics
- Alcoholic Fermentation of Sweet Potato without Cooking
- Raw Starch Adsorption, Elution and Digestion Behaviour of Glucoamylase of Rhizopus niveus
- Regulation of Polyglutamate Production in Bacillus subtilis (natto): Transformation of High PGA Productivity
- Amylase Inhibitors Produced by Streptomyces sp. No. 280
- Specific Host Range of Bacillus subtilis (natto) Phages Associated with Polyglutamate Production
- Restriction Endonuclease Mapping of pUHl in Bacillus subtilis (natto)
- Structure of Acidic Polysaccharide Produced by Strain No. 626 of Aeromonas hydrophila
- Effect of Glycine on Extracellular Protein Production by Bacillus mesentericus niger
- A Study on the Mechanism of DNA Excretion from P. aeruginosa KYU-1:Effect of Mitomycin C on Extracellular DNA Production