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Production of Mannooligosaccharides by the Penicillium purpurogenum Mannanase
Park, Gwi-Gun The Korean Society of Food Science and Nutrition 1994 한국식품영양과학회지 Vol.23 No.3
Penicillium purpurogenum , which produces a copra galactomannan degrading enzyme extracellularyl, was isolated from soil , and its properties and formation condition of mannooligosaccharides were investigated. The optimum ph and temperature for the activity of the mannanase were 5.5 and 55$^{\circ}C$, respectively. The mannanase was stable in between pH 3.5 and 7.0 after 2 hr incubation at 3$0^{\circ}C$ lost 90% of the original activity after incubation at 55$\AA$ and pH 5.5 for 2 hr. With two different substrate concentration, hydrolysis of white coprameal proceeded rapidly at the early stage of the reaction, but gradually solwed thereafter especially at a higher concentration of copra meal (20 %). The enzyme hydrolyzed white copra meal to monosaccharides, mannobiose and mannotriose at the final stage of the reaction.
( Gwi Gun Park ) 한국산업식품공학회 2018 산업 식품공학 Vol.22 No.3
O-D-mannopyranosyl-(1→4)-O-D-glucopyranosyl-(1→4)-D-Mannopyranose (MGM) was prepared via the enzymatic hydrolysis of konjac glucomannan and the subsequent elimination of monosaccharides from the resultant hydrolysate using yeast. The enzyme system hydrolyzed konjac glucomannan and produced monosaccharides and MGM without other oligomers at the 48 h reaction. Konjac 20 g was hydrolyzed at 60℃ and a pH 6.0 for 48 h with 200 mL crude enzyme solution from Xylogone sphaerospora. By eliminating monosaccharides from the hydrolysis products with yeast (Candida guilliermondii), 3.8 g of crystalline MGM was obtained, without the use of chromatographic techniques. After 48 h of yeast cultivation, the total sugar content fell from 5.2% to 3.7%, while the average degree of polymerization (D.P.) rose from 2.6 to 3.3.
Park, Gwi-Gun The Korean Society of Food Science and Nutrition 2000 Preventive Nutrition and Food Science Vol.5 No.4
$\beta$-1,4-Mannotriose was prepared b he enzymatic hydrolysis of white copra meal (WCM) and the subsequent elimination of monosaccharides from the resultant hydrolysate with a yeast. The enzyme system from sunflower seed hydrolyzed WCM and produced monosaccharides and $\beta$-1,4-mannotriose without other oligomers at the final stage of the reaction. WCM(50g) was hydrolyzed at 5$0^{\circ}C$ and pH 4.5 for 24 hr with crude enzyme solution (500 mL) from sunflower seed. By the elimination of monosaccharides from the hydrolysis products with a yeast (Candida glaebosa), 8.1 g of crystalline mannotriose was obtained without the use of chromatographic techniques. After 48hr of yeast cultivation, the total sugar content decreased from 4.6% to 3.5%, whereas the average degree of polymerization increased from 2.3 to 3.1.
Gwi-Gun Park 한국식품영양과학회 2000 Preventive Nutrition and Food Science Vol.5 No.4
β-1,4-Mannotriose was prepared by the enzymatic hydrolysis of white copra meal (WCM) and the subsequent elimination of monosaccharides from the resultant hydrolysate with a yeast. The enzyme system from sunflower seed hydrolyzed WCM and produced monosaccharides and β-1,4-mannotriose without other oligomers at the final stage of the reaction. WCM (50 g) was hydrolyzed at 50℃ and pH 4.5 for 24 hr with a crude enzyme solution (500 mL) from sunflower seed. By the elimination of monosaccharides from the hydrolysis products with a yeast (Candida glaebosa), 8.1 g of crystalline mannotriose was otained without the use of chromatographic techniques. After 48hr of yeast cultivation, the total sugar content decreased from 4.6% to 3.5%, whereas the average degree of polymerization increased from 2.3 to 3.1.
Park, Gwi Gun,Chang, Hak Gil 한국미생물 · 생명공학회 1992 Journal of microbiology and biotechnology Vol.2 No.3
Six kinds of oligosaccharides were obtained from the hydrolysate of copra galactomannan by a purified extracellular β-mannanase from Penicillium purpurogenum. These oligosaccharides were identified as ◁표 삽입▷(원문을 참조하세요) represent α-1,6-D-galactosidic and β-1,4-mannosidic linkages, respectively. The mode of action of mannanase on galactomannan is discussed on the basis of the structure of these oligosaccharides.