Purification and properties of a heat-stable inulin fructotransferase from Arthrobacter ureafaciens |
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Authors: | Haraguchi Kazutomo Yoshida Mitsuru Ohtsubo Ken'ichi |
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Institution: | (1) National Food Research Institute, 2-1-12 Kannondai, Tsukuba-shi, Ibaraki, 305-8642, Japan |
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Abstract: | An inulin fructotransferase producing difructose dianhydride I (EC 2.4.1.200) was purified from Arthrobacter ureafaciens A51-1. It had maximum activity at pH 5.5 and 45 °C, and was stable up to 80 °C. This is the highest thermal stability for this enzyme reported to date. The molecular mass was estimated to be 38000 by SDS-PAGE, and 61000 by gel filtration. It was therefore estimated to be a dimer. |
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Keywords: | Arthrobacter difructose dianhydride I inulin oligosaccaride |
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