Effect of polyols on heat inactivation of Aspergillus niger van Teighem inulinase

P Viswanathan; P R Kulkarni

doi:10.1111/j.1472-765x.1995.tb01060.x

Effect of polyols on heat inactivation of Aspergillus niger van Teighem inulinase

Lett Appl Microbiol. 1995 Nov;21(5):282-4. doi: 10.1111/j.1472-765x.1995.tb01060.x.

Authors

P Viswanathan¹, P R Kulkarni

Affiliation

¹ Food and Fermentation Technology Division, University Department of Chemical Technology, Matunga, Bombay, India.

PMID: 7576522
DOI: 10.1111/j.1472-765x.1995.tb01060.x

Abstract

The effect of polyols (ethylene glycol, glycerol, erythritol, xylitol and sorbitol) on partially purified inulinase from Aspergillus niger van Teighem mutant grown on Kuth (Saussurea lappa) root as source of inulin was determined. Seventy per cent of inulinase activity was retained in the presence of 4 mol l-1 sorbitol at 75 degrees C.

MeSH terms

Aspergillus niger / enzymology*
Enzyme Stability
Ethylene Glycol
Ethylene Glycols / pharmacology*
Glycoside Hydrolases / isolation & purification
Glycoside Hydrolases / metabolism*
Hot Temperature
Sugar Alcohols / pharmacology*

Substances

Ethylene Glycols
Sugar Alcohols
Glycoside Hydrolases
inulinase
Ethylene Glycol