Yazici Sercan Ozbek, Sahin Selmihan, Biyik Haci Halil, Geroglu Yusuf, Ozmen Ismail
Faculty of Health Sciences, Department of Nutrition and Dietetics, Burdur Mehmet Akif Ersoy University, Istiklal Yerleskesi, Burdur 15100 Turkey.
Faculty of Arts and Sciences , Department of Chemistry, Suleyman Demirel University, Cunur, Isparta 32260 Turkey.
J Food Sci Technol. 2021 Feb;58(2):739-751. doi: 10.1007/s13197-020-04591-3. Epub 2020 Jun 24.
The aim of study was to optimize fermentation parameters for inulinase production from by a statistical approach and to carry out purification of inulinase. Five isolated fungal strains were screen out inulin degradation by using Lugol's iodine solution. exhibited maximum zone of clearance around the colony and was used as an inulinase producer. The effect of carbon sources (inulin, glucose, maltose, sucrose, lactose, onion peel, stevia root, wheat bran) as medium component and fermentation parameters (temperature (25-45 °C), initial pH (4-7), time (3-7 days)) on inulinase production was investigated by Plackett-Burman Design. , temperature, pH, and incubation time were found to be significant for the production of inulinase ( < 0.05). Furthermore, Box-Behnken Design was employed to optimize fermentation conditions. The maximum experimental results for inulinase activity and specific activity were 348.36 EU/mL and 3621.78 EU/mg, respectively. The results were obtained at 5 days of incubation time, 35 °C of incubation temperature, initial pH of 5.5, and 2% (w/v) WB. Also, inulinase was purified by using ammonium sulfate precipitation, gel filtration chromatography with 2.19-fold and its molecular weight was found as 89.12 kDa. The optimal pH and temperature of the purified enzyme were 4.0 and 60 °C, respectively. Furthermore, the purified enzyme showed excellent stability at 60 °C. In conclusion, the present study offers cost-effective method to produce inulinase from . Also, it can be suggested that the purified inulinase has strong potential for usage in production of fructose syrup and other industrial areas.
本研究的目的是通过统计方法优化从[具体来源未提及]生产菊粉酶的发酵参数，并对菊粉酶进行纯化。使用卢戈氏碘溶液筛选出五株分离的真菌菌株，检测其菊粉降解能力。[具体菌株未提及]在菌落周围表现出最大的透明圈，被用作菊粉酶产生菌。通过Plackett-Burman设计研究了碳源（菊粉、葡萄糖、麦芽糖、蔗糖、乳糖、洋葱皮、甜叶菊根、麦麸）作为培养基成分以及发酵参数（温度（25 - 45°C）、初始pH（4 - 7）、时间（3 - 7天））对菊粉酶生产的影响。结果发现，[具体因素未提及]、温度、pH和培养时间对菊粉酶的生产具有显著影响（P < 0.05）。此外，采用Box-Behnken设计优化发酵条件。菊粉酶活性和比活性的最大实验结果分别为348.36 EU/mL和3621.78 EU/mg。这些结果是在培养时间5天、培养温度35°C、初始pH 5.5和2%（w/v）麦麸的条件下获得的。同时，通过硫酸铵沉淀和凝胶过滤色谱法对菊粉酶进行纯化，纯化倍数为2.19倍，其分子量为89.12 kDa。纯化酶的最佳pH和温度分别为4.0和60°C。此外，纯化酶在60°C时表现出优异的稳定性。总之，本研究提供了一种从[具体来源未提及]生产菊粉酶的经济有效方法。此外，可以认为纯化的菊粉酶在果糖糖浆生产和其他工业领域具有很强的应用潜力。
