Production and properties of inulinase from Aspergillus niger |
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| Authors: | Gaye Öngen-Baysal ? Suha Sukan Nikolay Vassilev |
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| Institution: | (1) Department of Food Engineering, Faculty of Engineering, The University of Ege, 35100 Bornova,  zmir, Turkey;(2) Institute of Microbiology Bulgarian Academy Sofia, Sofia, Bulgaria |
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| Abstract: | Summary A thermostable inulinase was identified in a strain of A. niger. The highest activity was observed at 50 °C (50 Lml–1) and 77% and 34% of this was retained at 60° and 65°C, respectively. pH stability, the effect of thermal stabilizers such as Propylene glycol (10%) and Sorbitol (10%) and effects of different cations were investigated. It was found that the activity was completely inhibited by Ag+ and Hg2+, while Na+ had an activator effect. |
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