Production of a raw starch saccharifying enzyme by Corticium rolfsii.

• TAKAO Shoichi

  Department of Agricultural Chemistry, Faculty of Agriculture, Hokkaido University

• SASAKI Hiroshi

  Department of Agricultural Chemistry, Faculty of Agriculture, Hokkaido University

• KUROSAWA Kazuhiko

  Department of Agricultural Chemistry, Faculty of Agriculture, Hokkaido University

• TANIDA Masatoshi

  Department of Agricultural Chemistry, Faculty of Agriculture, Hokkaido University

• KAMAGATA Yoichi

  Department of Agricultural Chemistry, Faculty of Agriculture, Hokkaido University

抄録

Corticium rolfsii AHU 9627, which we isolated from a tomato stem, is one of the most promising producers of a raw starch saccharifying enzyme. The effects of the cultural conditions and medium components on the enzyme production were investigated. The enzyme production was improved by increasing both the concentrations of carbon sources and organic nutrients in the medium. Under the optimum cultural conditions, the enzyme activity of the culture supernatant against raw starch reached a maximum after 8-days incubation at 27°C and the activity reached 80 units per ml (when determined at 40°C and pH 4.0). The optimal pH and temperature for the enzyme reaction were 4.0 and 65°C, respectively. The saccharifying reaction was scarcely inhibited even with a high substrate concentration, and raw starch was rapidly hydrolyzed into glucose.

収録刊行物

• Agricultural and Biological Chemistry

  Agricultural and Biological Chemistry 50 (8), 1979-1987, 1986

  公益社団法人 日本農芸化学会

キーワード

• General Agricultural and Biological Sciences
• General Biochemistry, Genetics and Molecular Biology

詳細情報

• CRID: 1390282681439639552
• NII論文ID: 110006323014
• NII書誌ID: AA00515312
• DOI: 10.1271/bbb1961.50.1979
• COI: 1:CAS:528:DyaL28XlsFWnurY%3D
• ISSN: 18811280
• ISSN: 00021369
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可