Transfructosylating enzyme activity of Penicillium roquefortii.
The blue cheese mold, Penicillium roquefortii NRRL 844, was found to produce a transfructosylating enzyme that exhibited optimal activity at 50 degrees C in the pH range of 5.0-6.0. The enzyme rapidly catalysed the conversion of sucrose to a syrup containing nearly 60% fructo-oligosaccharides of the total sugars present.
Jang
K Y
KY
Department of Food Science and Technology, Cornell University, Geneva, NY 14456, USA.
Hang
Y D
YD
D006602:Hexosyltransferases / Q000378:metabolism*; D006863:Hydrogen-Ion Concentration; D010407:Penicillium / Q000201:enzymology*; D013395:Sucrose / Q000378:metabolism; D013696:Temperature; D001426:Bacterial Proteins
D006602:Hexosyltransferases; D013395:Sucrose; C021451:inulosucrase; D001426:Bacterial Proteins