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Hydrolysis of topinambur (Jerusalem artichoke) fructans by extracellular inulinase of Kluyveromyces marxianus var. bulgaricus
Author(s) -
Manzoni Matilde,
Cavazzoni Valeria
Publication year - 1992
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/jctb.280540402
Subject(s) - inulinase , jerusalem artichoke , kluyveromyces marxianus , inulin , kluyveromyces , hydrolysis , chemistry , substrate (aquarium) , fructan , food science , lactobacillus delbrueckii subsp. bulgaricus , biochemistry , chromatography , yeast , lactobacillus , biology , fermentation , fructose , lactobacillaceae , saccharomyces cerevisiae , ecology
Extracellular inulinase from Kluyveromyces marxianus var. bulgaricus catalysed the hydrolysis of pure inulin and the extracts of fresh and dried topinambur (Jerusalem artichoke). At an enzyme concentration of 10 IU g −1 of substrate the three substrates were hydrolysed respectively to 65–3, 77–3 and 83–9%. The relationship between the extent of hydrolysis, reaction time and enzyme concentration was studied and a kinetic model of hydrolysis was derived.