Xylanolytic activity of commercial juice-processing enzyme preparations

被引：18

作者：

Hang, YD

Woodams, EE

机构：

[1] Dept. of Food Science and Technology, Cornell University, Geneva, NY

[2] Dept. of Food Science and Technology, Cornell University, Geneva

来源：

LETTERS IN APPLIED MICROBIOLOGY | 1997年 / 24卷 / 05期

关键词：

D O I：

10.1046/j.1472-765X.1997.00144.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Of 22 commercial juice-processing enzyme preparations investigated, Clarex ML was found to exhibit the highest xylanase activity. The xylanase from Clarex ML was most active at 50-60 degrees C and pH 5.0-5.5. The K-m and V-max values of the enzyme with oat-spelt xylan as the substrate were 8.6 mg ml(-1) and 0.42 mu mol xylose l(-1) min(-1), respectively. Xylobiose was the main product of enzymatic hydrolysis of xylan.

引用

页码：389 / 392

页数：4

共 9 条

[1]

BRADFORD MM, 1976, ANAL BIOCHEM, V72, P248, DOI 10.1016/0003-2697(76)90527-3

[2] PRODUCTION, PURIFICATION, AND CHARACTERIZATION OF BETA-(1-4)-ENDOXYLANASE OF STREPTOMYCES-ROSEISCLEROTICUS [J].