A Novel Raw-Starch-Digesting Yeast α-Amylase from Lipomyces starkeyi HN-606

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概要

• 論文の詳細を見る

• An amylolytic yeast strain, isolated from Thai Loogpang Lauw and identified as Lipomyces starkeyi HN-606,was found to produce a novel yeast a-amylase characteristically showing raw-strarch digestibility almost to the same extent as the commercial amylolytic Aspergillus, but with a lower culture temperature of 15℃ rather than 25℃ as optimal for growth. The yeast a-amylase (MW 56,000) was adsorbed onto raw corn-starch and could digest it to form glucose, maltose and maltotriose. a-Cyclodextrin at less than 10 mM completely inhibited the raw-starch adsorption and digestion with a K_i value of 0.38 mM, but could hardly inhibit gelatinizedstarch hydrolysis.

• 社団法人日本生物工学会の論文
• 1992-02-25

著者

• Hayashida Shinsaku

  Department of Agricultural Chemistry, Faculty of Agriculture, Kyushu University

• Goto M

  Univ. Tokyo Tokyo Jpn

• Hayashida Shinsaku

  Department Of Agricultural Chemistry Kyushu University:corresponding Author

• Hayashida Shinsaku

  Department Of Agricultural Chemistry

• TERAMOTO Yuji

  Department of Agricultural Chemistry, Kyushu University

• GOTO Masatoshi

  Department of Agricultural Chemistry, Kyushu University

• PUNPENG BOONTIAM

  Kasetsert University

• NAKATA YOSHIHIKO

  Department of Agricultural Chemistry, Faculty of Agriculture, Kyushu University

• Teramoto Y

  Kyushu Univ. Fukuoka Jpn

• Teramoto Yuji

  Department Of Agricultural Chemistry Kyushu University

• Goto Masatoshi

  Department Of Agricultural Chemistry Kyushu University

• Teramoto Y

  Department Of Agricultural Chemistry Kyushu University:(present Address) Department Of Applied Micro

• Nakata Yoshihiko

  Department Of Agricultural Chemistry Faculty Of Agriculture Kyushu University

• Teramoto Y

  Department Of Agricultural Chemistry Kyushu University

• Hayashida S

  Laboratory Of Applied Microbiology Department Of Agricultural Chemistry Kyushu University

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