コーヒー豆の酵素処理に関する研究(第2報)

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タイトル別名
  • Studies on the Enzyme Treatment of Coffee Beans Part II
  • コーヒーマメ ノ コウソ ショリ ニ カンスル ケンキュウ 2 Rhizopus niveus ノ ベータ-マンノシダーゼ ニ ツイテ
  • Purification and Properties of β-Mannosidase of <i>Rhizopus niveus</i>
  • <i>Rhizopus niveus</i>のβ-マンノシダーゼについて

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A β-mannosidase was extracted from the Koji culture of Rhizopus niveus and purified by DEAF-and SE-Sephadex column chromatographies and Sephadex G-100 gel filtration.<br> The purified enzyme was free from mannanase. The pH optimum of the enzyme was 5.0 and the temperature optimum was 40<br>C. The initial rate of hydrolysis of five mannooligosaccharides by the enzyme was in the following order, <br> mannotetraose (M4)=mannotriose (M3)>mannobiose (M2)>mannopentaose (M5)>mannotexaose (M6).<br> When M2, M3 and M4 were used, in the concentration of 10-2M, as a substrate, M3, M4 and M5 were detected respectively by paperchromatographic separation of the reaction products.

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