A new method for the preparation of .BETA.-1,4-mannotriose from brown copra meal using the crude enzyme from Penicillium purpurogenum.

概要

論文の詳細を見る
This paper concerns the preparation method of β-1, 4-mannotriose, that is, the process combining the enzymatic hydrolysis of brown copra meal and the subsequent elimination of mono-and di-saccharides from the resultant hydrolysate with a yeast. The copra meal, 480g containing 151g of mannan, was hydrolyzed at 55°C and pH5 for 1 hr with the crude enzyme solution (4800ml, total mannanase activity; 627 units) from Penicillium purpurogenum No.618. The hydrolysate containing 83.7g (as total sugar) of monosaccharides, mannobiose, mannotriose and trace amounts of other oligosaccharides. Candida guilliermondii was aerobically grown in the hydrolysate supplemented with nutrients, to eliminate the monosaccharides and mannobiose from the hydrolysate without any loss of mannotriose. After cultures for 36 hr, the yeast cells were removed by centrifugation, and the supernatant liquid containing 25.4g as total sugar was decolorized with active carbon, followed by desalting on columns of cation and anion exchange resins. After concentration of the clear sugar solution, 23.1 g of mannotriose was obtained.
日本熱帯農業学会の論文