Fractionation of the Glucoamylase System from Black‐koji Mold and the Effects of Adding Isoamylase and Alpha‐amylase on Amylolysis by the Glucoamylase Fractions
Fractionation of the Glucoamylase System from Black‐koji Mold and the Effects of Adding Isoamylase and Alpha‐amylase on Amylolysis by the Glucoamylase Fractions
复制标题
黑曲霉菌葡糖淀粉酶系统的分级以及添加异淀粉酶和α-淀粉酶对葡糖淀粉酶馏分淀粉分解的影响
DOI：
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发表时间：
1974
期刊：
影响因子：
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通讯作者：
S. Kano
中科院分区：
文献类型：
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作者：
S. Ueda;R. Ohba;S. Kano
采用玉米淀粉吸附技术辅以DEAE-纤维素柱层析，将黑曲霉糖化酶体系分离为4种糖化酶。其中一种组分称为葡糖淀粉酶 I，具有很强的脱支活性，并且在生淀粉消化中具有很高的活性。
通过添加α-淀粉酶或异淀粉酶可加速葡糖淀粉酶I对生糯玉米淀粉的消化。 α-淀粉酶加速了葡糖淀粉酶 I 对生非糯玉米淀粉的消化，但异淀粉酶加速的程度不如 α-淀粉酶加速的多。
另一方面，另一种组分，称为葡糖淀粉酶 II，具有非常弱的脱支活性，并且在生淀粉的消化中最弱。葡糖淀粉酶II对生糯玉米淀粉的消化非常弱，但通过添加异淀粉酶可极大地加速，而α-淀粉酶则不然。
The glucoamylase system of black koji mold was fractionated into four kinds of glucoamylase by using the corn starch adsorption technique supplement by DEAE-cellulose column chromatography. One of these fractions, referred to as glucoamylase I, had a strong debranching activity and is highly active in raw starch digestion.
The raw waxy corn starch digestion by glucoamylase I was accelerated by adding α-amylase or isoamylase. The raw non-waxy corn starch digestion by glucoamylase I was accelerated by α-amylase but not so much by isoamylase as by α-amylase.
On the other hand, another fraction, referred to as glucoamylase II, had very weak debranching activity and was most feeble in the digestion of raw starch. The raw waxy corn starch digestion by glucoamylase II was very weak, but was accelerated extremely by adding isoamylase, but not by α-amylase.