β-Fructofuranosidase production by Aspergillus species from apple pomace

• Published in: Food science & technology Vol. 28; no. 3; pp. 340 - 342
• Main Authors: Hang, Y.D., Woodams, E.E.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 1995; Elsevier
• Subjects: apples; Aspergillus; beta-fructofuranosidase; Biological and medical sciences; Biotechnology; enzyme activity; Enzyme engineering; Fermentation; Food industries; Fundamental and applied biological sciences. Psychology; Methods. Procedures. Technologies; Production of selected enzymes; temperature; Use and upgrading of agricultural and food by-products. Biotechnology; Culture medium; Temperature; Fruit by product; Sucrose; Enzyme; Interspecific comparison; β-Fructofuranosidase; Aspergillus foetidus; Environmental factor; Optimization; Apple pomace; Fungi; Upgrading; Glycosidases; Production; Microorganism culture; pH; Hydrolases; Fungi Imperfecti; O-Glycosidases; Thallophyta
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/S0023-6438(95)94646-2

Of the three Aspergillus species examined, A. foetidus NRRL 337 was found to yield the highest β-fructofuranosidase activity after 96 h of cultivation at 30 °C on apple pomace. The enzyme was purified about six-fold by ultrafiltration, gel filtration and DEAE-Sephadex A-50 chromatography. Enzyme activity was optimal at 55 °C and pH 4.0. The enzyme had a Km value of 260 mmol/L for sucrose and its molecular weight was 200 kDa.