Fungal glucoamylases and raw starch digestion
Fungal glucoamylases and raw starch digestion
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真菌葡糖淀粉酶和生淀粉消化
DOI：
10.1016/0968-0004(81)90032-3
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发表时间：
1981
影响因子：
13.8
通讯作者：
S. Ueda
中科院分区：
文献类型：
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作者：
S. Ueda
糖淀粉酶（1, 4-αD-葡聚糖葡萄糖水解酶，EC 3.2. 1.3）是一种外切作用糖酶，可从淀粉分子的非还原端裂解葡萄糖单元。它在工业上很重要，特别是在sak6（日本的传统酒精饮料）和味噌（日本的调味料）的生产中。它在商业上也用于从淀粉生产葡萄糖。所有霉菌葡糖淀粉酶都是含有约5-20重量％碳水化合物的糖蛋白，碳水化合物通常包含甘露糖、葡糖胺、葡萄糖和半乳糖。真菌葡糖淀粉酶的分子量范围在 48,000 至 112,000 之间。黑曲霉的葡糖淀粉酶的碳水化合物部分与丝氨酸和苏氨酸a以糖苷方式连接。这些碳水化合物部分
Glycoamylase (1, 4-aD-glucan glucohydrolase, EC 3.2. 1.3) is an exo-acting carbohydrase which cleaves glucose units from the non-reducing end of starch molecules. It is important industrially especially in the production of sak6 (a traditional alcoholic beverage in Japan) and miso (a Japanese seasoning). It is also used commercially to produce glucose from starch. All mold glucoamylases are glycoproteins containing about 5-20% by weight of carbohydrate which generally comprises mannose, glucosamine, glucose and galactosel. The molecular weights of fungal glucoamylases range between 48,000 and 112,000. The carbohydrate moities of the glucoamylase of Aspergillus niger are linked glycosidically to serine and threonine a. These carbohydrate moities