KR930018029A - 절지효소 및 이의 제조방법 - Google Patents

절지효소 및 이의 제조방법 Download PDF

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Publication number
KR930018029A
KR930018029A KR1019930002813A KR930002813A KR930018029A KR 930018029 A KR930018029 A KR 930018029A KR 1019930002813 A KR1019930002813 A KR 1019930002813A KR 930002813 A KR930002813 A KR 930002813A KR 930018029 A KR930018029 A KR 930018029A
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KR
South Korea
Prior art keywords
arthrolytic
producing
enzymes
containing liquid
enzyme
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KR1019930002813A
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English (en)
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KR100261359B1 (ko
Inventor
미찌요 가와이
시게하루 모리
스스무 히로세
히로지 쓰지
Original Assignee
아마노 모토히로
아마노세이야쿠가부시키가이샤
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Publication of KR930018029A publication Critical patent/KR930018029A/ko
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Publication of KR100261359B1 publication Critical patent/KR100261359B1/ko

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/16—Preparation of compounds containing saccharide radicals produced by the action of an alpha-1, 6-glucosidase, e.g. amylose, debranched amylopectin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2451—Glucanases acting on alpha-1,6-glucosidic bonds
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/8215—Microorganisms
    • Y10S435/822—Microorganisms using bacteria or actinomycetales
    • Y10S435/832—Bacillus

Abstract

본 발명은 절지효소, 이의 제조방법, 이를 생성할 수 있는 미생물 및 이러한 절지효소를 사용하여 글루코스액을 제조하는 방법에 관한 것으로서, 본 발명의 범주에는 바실러스 종 APC-9603 균주; 이러한 균주를 배양하여 내열성이고 최적 pH가 산성 영역에 있으며 광역 기질 특이성을 지닌 절지효소의 생산; 및 이로써 생성된 절지효소를 이용한 글루코스 및 말토스의 제조방법에 관한 것이다.

Description

절지효소 및 이의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
제1도는 본 발명에 따른 절지효소(debranching enzyme)의 최적 pH를 나타내는 그래프이다. 제2도는 본 발명에 따른 절지효소의 pH안정성을 나타내는 그래프이다. 제3도는 본 발명에 따른 절지효소의 최적온도를 나타내는 그래프이다.

Claims (7)

  1. 하기의 특성을 지닌 실질적으로 순수한 열 안정성 절지효소 : 1)활성:-1,6-글루코시드 결합에 작용하여 직쇄 아밀로스 생성, 2)기질 특이성: 풀루란 및 또한 비교적 장쇄의 당에도 작용, 3)최적 pH: 약 4.5 내지 약 6.0, 4)최적 온도: 약 60 내지 약 70℃.
  2. 바실러스 속에 속하고, 카탈라제 생성 양성이며, 제1항에 따른 절지효소를 생성할 수 있는 미생물의 생물학적 순수 배양액.
  3. 제2항에 있어서, 미생물이 바실러스 종 APC-9603(기탁번호 : FERM BP-4204)인 미생물의 생물학적 순수 배양액.
  4. 바실러스 속에 속하고 절지효소를 생성할 수 있는 미생물을 배양하여, 배양액으로부터 절지효소를 회수함을 포함하는, 제1항에 따른 절지효소 제조방법.
  5. 제4항에 있어서, 4.0 내지 7.0의 pH, 20 내지 45℃의 온도에서 1내지 2일간 통기하에 배양하는 방법.
  6. 제1항에 따른 절지효소 및 글루코아밀라제와 전분 또는 이의 유도체를 반응시키고, 생성된 글루코스-함유액을 회수함을 특징으로 하는, 클루코스-함유액의 제조방법.
  7. 제1항에 따른 절지효소 및-아밀라제와 전분 또는 이의 유도체를 반응시키고, 생성된 말토스-함유액을 회수함을 특징으로 하는, 말토스-함유액의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019930002813A 1992-02-26 1993-02-26 절지효소 및 이의 제조방법 KR100261359B1 (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP92-76181 1992-02-26
JP07618192A JP3173849B2 (ja) 1992-02-26 1992-02-26 新規な枝切り酵素及びその製造法

Publications (2)

Publication Number Publication Date
KR930018029A true KR930018029A (ko) 1993-09-21
KR100261359B1 KR100261359B1 (ko) 2000-07-01

Family

ID=13597948

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Application Number Title Priority Date Filing Date
KR1019930002813A KR100261359B1 (ko) 1992-02-26 1993-02-26 절지효소 및 이의 제조방법

Country Status (6)

Country Link
US (1) US5387516A (ko)
EP (1) EP0558036B1 (ko)
JP (1) JP3173849B2 (ko)
KR (1) KR100261359B1 (ko)
DE (1) DE69322801T2 (ko)
TW (1) TW267188B (ko)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2137222T3 (es) * 1992-12-28 1999-12-16 Genencor Int Polulanasa, microorganismos que la producen, procedimientos para la preparacion de la misma y utilizaciones.
EP1002062B1 (en) * 1997-07-02 2006-05-03 Novozymes A/S Starch conversion process using thermostable isoamylases from sulfolobus
JP2002505108A (ja) * 1998-03-04 2002-02-19 ジェネンコア インターナショナル インコーポレーテッド プルラナーゼの修飾形態
JP5178517B2 (ja) 2006-08-04 2013-04-10 天野エンザイム株式会社 変異型酵素の設計法、調製法、及び変異型酵素
US9969996B2 (en) 2006-08-04 2018-05-15 Amano Enzyme Inc. Method for making mutated pullulanase enzyme, mutated pullulanase enzyme, and microorganism expressing the same
EP3494993B1 (en) * 2011-02-04 2021-04-21 Amano Enzyme Inc. Novel use of maltotriosyl transferase

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS529739B1 (ko) * 1969-04-09 1977-03-18
US3862005A (en) * 1969-05-20 1975-01-21 Hayashibara Co Process for producing aldonic acids and starch sugars containing aldonic acids
JPS536232B2 (ko) * 1974-01-11 1978-03-06
US4011139A (en) * 1974-11-26 1977-03-08 Standard Brands Incorporated Process for producing α-1,6 glucosidases using thermophilic microorganisms
US4902622A (en) * 1986-09-26 1990-02-20 Amano Pharmaceutical Co., Ltd. Novel α-1,6-glucosidase and process for producing the same
EP0405283A3 (en) * 1989-06-26 1991-03-06 Enzyme Bio-Systems Ltd. Novel thermoduric and aciduric pullulanase enzyme and method for its production

Also Published As

Publication number Publication date
JPH05292962A (ja) 1993-11-09
TW267188B (ko) 1996-01-01
KR100261359B1 (ko) 2000-07-01
US5387516A (en) 1995-02-07
DE69322801T2 (de) 1999-06-02
JP3173849B2 (ja) 2001-06-04
EP0558036A1 (en) 1993-09-01
EP0558036B1 (en) 1998-12-30
DE69322801D1 (de) 1999-02-11

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