Aspergillus wentii Kaba İnulinaz Aktivitesinin Ön Karakterizasyonu

Year 2015, Volume: 16 Issue: 1, 25 - 30, 16.03.2016

Filiz Sanal , Rümeysa Karatop

Abstract

İnülinazlar fonksiyonel besin maddeleri olarak kullanılan inülin ve fruktooligosakkaritlerin enzimatik hidrolizi ile
fruktoz şurubu üretiminde kullanılabilen önemli bir enzim grubudur. Bu çalışmada inulinaz eldesi için yeni bir kaynak olan ve
üretim ortamında tek karbon kaynağı olarak yer elması kullanılarak üretilen Aspergillus wentii inulinazının kaba enzimatik
ekstraktlarının kısmi karakterizasyonunun gerçekleştirilmesi hedeflendi. Derycke ve Wandamme (1984)’ın kullandığı, karbon
kaynağı olarak sadece inülin içeren tarama medyumu, inülin yerine yer elması tozu kullanılarak yeniden düzenlendi ve A.
wentii’nin inülinaz üretimi için kullanıldı. A. wentii inulinazı’nın aktivite ve stabilite açısından kısmi karakterizasyonu
gerçekleştirildi. Kaba enzimatik ekstrakt için optimum pH, sıcaklık ve inkübasyon süresi sırası ile pH 6,0, 35˚C ve 10 dk olarak
belirlendi. A. wentii inülinazı için Km değeri yaklaşık 1×10-4 M, Vmax değeri ise 6,134 mmol/ml/dk olarak hesaplandı. Enzimin
pH 3,0-6,0 aralığında aktivitesinin kararlı olduğu (%96,8) ve 50˚C ye kadar aktivitesini koruduğu ve 80˚C’de %62,3 bağıl
aktiviteye sahip olduğu görüldü. Elde edilen sonuçlar A. wentii inulinazının subtratı ile olan ilişkisi, iyi bir pH ve termal
kararlılığa sahip olması göz önüne alındığında endüstriyel olarak kullanılabilir bir enzim olduğunu doğrulamaktadır. A. wenti
inulinazı inulin içeren tarımsal ürünlerden saf fruktoz şurubu hazırlanması için yeni ve uygun bir kaynak olabilir. 

Keywords

Aspergillus wentii, İnulinaz, yerelması, kısmi karakterizasyonu

PRELIMINARY CHARACTERIZATION OF CRUDE INULINASE ACTIVITY OF ASPERGILLUS WENTII

Abstract

This study aims to perform a partial characterization of the crude enzymatic extracts of Aspergillus wentii inulinase produced by using the Jerusalem artichoke as the only carbon source in a production medium, which is a new source for obtaining inulinase. The screening medium that contained inulin as the only carbon source used by Derycke and Wandamme (1984) was redesigned to include Jerusalem artichoke powder instead of inulin and was used for the inulinase production of A. wentii. The crude inulinase produced by A.wentii was preliminarily characterized for its activity and stability. Optimum pH, temperature and incubation times for the crude enzymatic extract were determined as pH 6.0, 35°C and 10 min, respectively. The Km and the Vmax values were calculated as approximately 1×10-4 M, and 6.134 mmol/ml/min for A. wentii inulinase, respectively. The enzyme activity was observed to be stable at the intervals of pH 3.0-6.0 (96.8%), to maintain its activity until 50°C, and to have 62.3% relative activity at 80°C. The results confirm that A. wentii inulinase can be an enzyme with industrial treatments due to its relationship with its substrate and its good pH stability and thermal stability. A. wentii inulinase can be a new and usable source for preparation of pure fructose from inulin-containing agricultural products.

Keywords

Aspergillus wentii, Inulinase, Jerusalem artichoke, partial characterization.

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