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PROPERTIES AND APPLICATION OF Β‐FRUCTOFURANOSIDASE FROM ASPERGILLUS JAPONICUS 3.3556
Author(s) -
ZENG JIE,
ZHAO XIUHONG,
LIU BENGGUO,
LI GUANGLEI,
GAO HAIYAN,
LIANG XINHONG
Publication year - 2011
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2010.00438.x
Subject(s) - sucrose , chemistry , fructose , sephadex , food science , biochemistry , enzyme assay , enzyme , chromatography , sodium , organic chemistry
In this study, β‐fructofuranosidase from Aspergillus japonicus was purified to homogeneity according to sodium dodecyl sulfate‐polyacrylamide gel electrophoresis by (NH 4 ) 2 SO 4 precipitation and gel filtration on sephadex G‐100. The molecular mass of FFase from Aspergillus japonicus 3.3556 was estimated to be 89 kDa. Parameters like temperature, pH, and metal ions had different effects on FFase activity. The result showed that Fe 3+ and Mg 2+ were the inhibitors of FFase. The enzyme was completely stable in the pH range from 5 to 7 with the optimum pH of 5.5. The enzyme was stable in the temperature range from 40 to 60C with the optimum temperature of 50C. The K m and V max values for FFase were determined to be 59.88 mmol/L and 0.9421 µmol/mL/min, respectively. FFase activity increased with the increase of sucrose concentration. FFase could produce 1‐kestose and nystose from sucrose by fructosyl‐transferring activity.PRACTICAL APPLICATIONS The fructooligosaccharides (FOS) have recently attracted special attention as food additives for their favorable functional properties, which include low calorie and noncariogenic sweeteners, prevention of dental caries, relief of constipation, decrease of total cholesterol and lipid in serum, promotion of animal growth and consecutive improvement of the intestinal microflora, acting as a growth factor for bifidobacteria. FOS can be produced by transferring one to three molecules of fructose to the fructose residue in sucrose through the action of β‐fructofuranosidase (FFase, EC 3.2.1.26) with high transfructosylating activity obtained from plants and microorganisms. Aspergillus Japonicus was found to be very useful for industrial production of β‐Fructofuranosidase, which could produce 1‐kestose and nystose from sucrose.