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Production of fructooligosaccharides by immobilized mycelium of Aspergillus japonicus
Author(s) -
Cheng ChihYu,
Duan KowJen,
Sheu DeyChyi,
Lin ChiTsai,
Li ShinYi
Publication year - 1996
Publication title -
journal of chemical technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 117
eISSN - 1097-4660
pISSN - 0268-2575
DOI - 10.1002/(sici)1097-4660(199606)66:2<135::aid-jctb479>3.0.co;2-s
Subject(s) - thermostability , mycelium , calcium alginate , immobilized enzyme , chemistry , enzyme , enzyme assay , calcium , food science , chromatography , biochemistry , biology , botany , organic chemistry
β‐Fructofuranosidase (EC 3.2.1.26) in Aspergillus japonicus mycelium was immobilized by entrapment in calcium alginate gel. After immobilization, the enzyme was active over a wider pH range, and had improved thermostability. The total amount of fructooligosaccharides produced by immobilized enzyme was similar to that produced by a free enzyme system. A packed‐bed reactor was employed for production of fructooligosaccharides at 42°C using the immobilized enzyme. The reactions were continued for 35 days and only 17% of enzyme activity was lost during this period.