Synergistic Degradation of Arabinoxylan with α-L-Arabinofuranosidase, Xylanase and β-Xylosidase from Soy Sauce Koji Mold, Aspergillus oryzae, in High Salt Condition

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概要

• 論文の詳細を見る

• This study addresses induction and some properties of α-L-arabinofuranosidase from a soy sauce koji mold, Aspergillus oryzae HL15, cultured on solid and liquid media. α-L-Arabinofuranosidase was induced by soybean polysaccharide and secreted into media on solid cultivation ; the enzyme was associated with mycelium as a cell-wall-bound form in liquid cultivation. A major α-L-arabinofuranosidase, which was purified homogeneously on SDS-PAGE, showed highest activity in the presence of 10% of NaCl ; also, somewhat higher activity was observed even in 25% NaCl than in the absence of NaCl. Arabinoxylan was synergistically degraded by xylanase, β-xylosidase, and α-L-arabinofuranosidase from A. oryzae HL15 in the condition of imitative pH 5.0 and 15% NaCl concentration of the soy sauce moromi mash. These results suggest that arabinose and xylose, which are closely related to melanoidin formation, can be released by synergistic action of these enzymes in soy sauce moromi mash.

• 社団法人日本生物工学会の論文
• 2003-02-25

著者

• Nakata Yoshiyuki

  Higashimaru Shoyu Co. Ltd. Research Lab.

• Hashimoto Tadaaki

  Higashimaru Shoyu Co. Ltd. Research Lab.

関連論文

• Production and Some Properties of Salt-Tolerant β-Xylosidases from a Shoyu Koji Mold, Aspergillus oryzae in Solid and Liquid Cultures
• Synergistic Degradation of Arabinoxylan with α-L-Arabinofuranosidase, Xylanase and β-Xylosidase from Soy Sauce Koji Mold, Aspergillus oryzae, in High Salt Condition

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