Some Properties of Araban Degrading Enzymes Produced by Microorganisms and Enzymatic Preparation of Arabinose from Sugar Beet Pulp

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  • KUSAKABE Isao
    Laboratory of Wood Hydrolysis and Fermentation, Faculty of Agriculture, Tokyo University of Education
  • YASUI Tsuneo
    Laboratory of Wood Hydrolysis and Fermentation, Faculty of Agriculture, Tokyo University of Education
  • KOBAYASHI Tatsuyoshi
    Laboratory of Wood Hydrolysis and Fermentation, Faculty of Agriculture, Tokyo University of Education

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Other Title
  • アラビノース含有多糖類の分解酵素　Ｉ　　種々の微生物のアラバン分解酵素とそれらを応用したアラビノースの調製
  • シュジュ ノ ビセイブツ ノ アラバン ブンカイ コウソ ト ソレラ オ オウ

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Abstract

In this report, some properties of microbial extracellular araban degrading enzyme (arabanase) and preparation of arabinose by arabanase from sugar beet pulp were described.<br> Microorganisms used were Streptomyces sp. 003, Mold 092 and Aspergillus niger 5-16 which were isolated from soil, and Rhodotorula jtava IFO 0407 which was selected from culture collections in our laboratory.<br> Optimum pH values for the arabanase activity of R. flava IFO 0407, St. sp. 003, Mold 092 and Asp. niger 5_??_16 were 2.5_??_3, 4.8_??_5.2, 3. 5_??_4 and 3.4_??_3.9, and optimum temperature for their arabanase activities were 65, 55, 50_??_55 and 65°C, respectively. When the arabanase from these microorganisms were acted on araban, the extent of hydrolysis reached to 84, 59, 100 and 100%, respectively.<br> The main products of araban hydrolyzates by the enzymes from these organisms consisted of only arabinose and a small amount of galactose as shown in paper chromatogram, and oligomers were not detected.<br> By the use of arabanase from Mold 092 or Asp. niger 5-16, crude crystals of arabinose were obtained in a yield of 24g or 20g from 300g of sugar beet pulp in each case.

Journal

  • Nippon Nōgeikagaku Kaishi

    Nippon Nōgeikagaku Kaishi 49 (6), 295-305, 1975

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

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