Effect of polyols on heat inactivation of Aspergillus niger van Teighem inulinase.
作者信息
Viswanathan P, Kulkarni P R
机构信息
Food and Fermentation Technology Division, University Department of Chemical Technology, Matunga, Bombay, India.
出版信息
Lett Appl Microbiol. 1995 Nov;21(5):282-4. 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.
摘要
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