Studies on Phytase of Black Koji Moll (Part 2):The properties of phytase of black koji mold

概要

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The properties of phytase of Aspergillus awamori var. Kawachii were investigated. The enzyme showed optimum activity for phytin at pH 3.5 and 60°C. And the mechanism of hydrolysis of phytin by the enzyme was studied by adopting the calumn chromatography of the hydrolysate on Dowex 1 X 1 (Cl form). Elution was performed with HCl, the concentration of which was increased stepwise from 0.05 to 0.8 N, and phosphate in each fraction was determined. It may reasonably be assumed that the phytase acts on the phytin-derivatives at random. Inositol and phosphate in each fraction were estimated and the molecular ratio of phosphate to inositol was calculated. The results coincided with those obtained by other reporters.
公益社団法人日本栄養・食糧学会の論文