Citation
Dharmsthiti S.C., . and Flegel W., . and Bhumiratana A., . Isolation and characterization of amylase from Aspergillus flavus var. columnaris a soy sauce koji mould. pp. 59-63. ISSN 0127-7324
Abstract
Aspergillus flavus var. columnaris ATCC 44310 a soy sauce koji mould was found to produce two different types of glucoamylase (GI and GII) and an alpha-amylase (AI). The alpha-amylase represented one of the major extracellular enzymes produced by this fungus. The partially purified GI GII and AI had pH optima of 4.0 5 respectively and the temperature optima of 50 55 and 55 C respectively. The activities of the amylolytic enzymes were stimulated by a low concentration of NaCl. However all were inhibited by high concentrations of NaCl. The kinetics of amylolytic enzyme production in soy sauce koji indicated that enzyme activity became detectable at 20 h after mould inoculation and r1153eached a maximum level of 8.4 x 10(4) U/gm dry weight of koji at 38 h thereafter. Thus the usual practice of terminating industrial koji was 48 h after inoculation would normally ensure that the maximum levels of amylases production had been rea
Download File
Full text available from:
|
Abstract
Aspergillus flavus var. columnaris ATCC 44310 a soy sauce koji mould was found to produce two different types of glucoamylase (GI and GII) and an alpha-amylase (AI). The alpha-amylase represented one of the major extracellular enzymes produced by this fungus. The partially purified GI GII and AI had pH optima of 4.0 5 respectively and the temperature optima of 50 55 and 55 C respectively. The activities of the amylolytic enzymes were stimulated by a low concentration of NaCl. However all were inhibited by high concentrations of NaCl. The kinetics of amylolytic enzyme production in soy sauce koji indicated that enzyme activity became detectable at 20 h after mould inoculation and r1153eached a maximum level of 8.4 x 10(4) U/gm dry weight of koji at 38 h thereafter. Thus the usual practice of terminating industrial koji was 48 h after inoculation would normally ensure that the maximum levels of amylases production had been rea
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | Ill.; 1 table; 21 ref. Summary (En) |
| AGROVOC Term: | edALIMENTOS DERIVADOS DE LA SOJA |
| AGROVOC Term: | ASPERGILLUS |
| AGROVOC Term: | AMILASAS |
| AGROVOC Term: | ACTIVIDAD ENZIMATICA/ AISLAMIENTO (TECNICA) |
| AGROVOC Term: | IDENTIFICACION |
| AGROVOC Term: | CLORURO DE SODIO |
| AGROVOC Term: | PH |
| AGROVOC Term: | TEMPERATURA |
| AGROVOC Term: | PURIFICA |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:54 |
| URI: | http://webagris.upm.edu.my/id/eprint/19327 |
Actions (login required)
 |
View Item |
