Studies on the Enzyme Treatment of Coffee Beans Part IV

HASHIMOTO Yonosuke

doi:10.1271/nogeikagaku1924.44.287

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Other Title

コーヒー豆の酵素処理に関する研究(第4報)
コーヒーマメノコウソショリニカンスルケンキュウ 4 マンナナーゼニヨルコーヒーマンナンオヨビコーヒーマメノブンカイニオヨボスシオノウドノエイキョウ
Effect of Salt Concentration on the Hydrolysis of Mannan and Coffee Spent Grounds by Mannanases
マンナナーゼによるコーヒーマンナンおよびコーヒー豆の分解におよぼす塩濃度の影響

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Abstract

The effects of salt concentration on the reaction catalyzed by mannanases obtained from Koji cultures of Rhizopus niveus and Aspergillus niger NRRL 337 were investigated. When mannan isolated from coffee beans was used as a substrate, increasing NaCl concentrations activated Asp. niger mannanase and extended its hydrolyzing limit. Rh. niveus mannanase was also activated by NaCl, but the hydrolyzing limit was not affected. Optimum concentration of NaCl was 0.1_??_0.15_M for both enzymes. Other salts, such as Na₂SO₄, NaNO₃ and KCl were also found to affect both enzyme reactions in the same manner as NaCl. However, when mannotriose or mannotetraose was used as a substrate, the effect of NaCl concentration was not found. Ultrasonic treatment of mannan increased the hydrolyzing limit by Asp. niger mannanase but did not affect the action of Rh. niveus mannanase. In contrast to the action on isolated mannan, the action of both enzymes on coffee spent grounds were inhibited by NaCl in a low concentration. The hydrolyzing limit of Asp. niger mannanase on coffee spent grounds was one fortieth of that of Rh. niveus.

Journal

Nippon Nōgeikagaku Kaishi

Nippon Nōgeikagaku Kaishi 44 (7), 287-292, 1970

Japan Society for Bioscience, Biotechnology, and Agrochemistry

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