title: Transfructosylating enzyme activity of Penicillium roquefortii.
abstract: 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.
authors.affiliation: Department of Food Science and Technology, Cornell University, Geneva, NY 14456, USA.
authors.forename: K Y
authors.initials: KY
authors.lastname: Jang
authors.forename: Y D
authors.initials: YD
authors.lastname: Hang
mesh_terms: D006602:Hexosyltransferases / Q000378:metabolism*; D006863:Hydrogen-Ion Concentration; D010407:Penicillium / Q000201:enzymology*; D013395:Sucrose / Q000378:metabolism; D013696:Temperature; D001426:Bacterial Proteins
chemical_list: D006602:Hexosyltransferases; D013395:Sucrose; C021451:inulosucrase; D001426:Bacterial Proteins