Purification and some properties of beta-fructofuranosidase I from Arthrobacter sp. K-1.
Kahee Fujita, Konan Hara, Hiroyuki Hashimoto, Sumio Kitahata
PubMed
Abstract
Arthrobacter sp. K-1, isolated from soil, produces beta-fructofuranosidase. This enzyme preparation was separated into three fractions (I, II, and III) by butyl-Toyopearl 650 M column chromatography. The beta-fructofuranosidase I was purified to homogeneity by disc-electrophoresis after consecutive column chromatographies. The enzyme had a molecular weight of 52,000 by SDS-polyacrylamide gel electrophoresis and 51,000 by gel filtration with Ultrogel AcA 44, and an isoelectric point of 4.3. The enzyme was most active at pH 6.5-6.8 and at 55 degrees C and stable up to 45 degrees C at pH 6.5 for 30 min of incubation, and from pH 5.5 to 10.0 at 40 degrees C in 2 hr of incubation. This enzyme hydrolyzed sucrose, erlose, raffinose, fructosylxyloside, neokestose, and stachyose at the relative velocities of 100, 75, 61, 59, 54, and 11, but hardly hydrolyzed 1-kestose and nystose (less than 0.02).
Extracted Claims
5 claims extracted from this paper into the knowledge graph
beta-fructofuranosidase I hydrolyzes sucrose, erlose, raffinose, fructosylxyloside, neokestose, and stachyose
“This enzyme hydrolyzed sucrose, erlose, raffinose, fructosylxyloside, neokestose, and stachyose at the relative velocities of 100, 75, 61, 59, 54, and 11, but hardly hydrolyzed 1-kestose and nystose (...”
beta-fructofuranosidase I hardly hydrolyzes 1-kestose and nystose
“This enzyme hydrolyzed sucrose, erlose, raffinose, fructosylxyloside, neokestose, and stachyose at the relative velocities of 100, 75, 61, 59, 54, and 11, but hardly hydrolyzed 1-kestose and nystose (...”
beta-fructofuranosidase I is stable from pH 5.5 to 10.0 at 40 degrees C in 2 hr of incubation
“The enzyme was most active at pH 6.5-6.8 and at 55 degrees C and stable up to 45 degrees C at pH 6.5 for 30 min of incubation, and from pH 5.5 to 10.0 at 40 degrees C in 2 hr of incubation.”