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Biotechnology Letters

, Volume 16, Issue 3, pp 275–280 | Cite as

Production and properties of inulinase from Aspergillus niger

  • Gaye Öngen-Baysal
  • Ş. Suha Sukan
  • Nikolay Vassilev
Article

Summary

A thermostable inulinase was identified in a strain of A. niger. The highest activity was observed at 50 °C (50 Lml−1) and 77% and 34% of this was retained at 60° and 65°C, respectively. pH stability, the effect of thermal stabilizers such as Propylene glycol (10%) and Sorbitol (10%) and effects of different cations were investigated. It was found that the activity was completely inhibited by Ag+ and Hg2+, while Na+ had an activator effect.

Keywords

Organic Chemistry Propylene Glycol Thermal Stabilizer High Activity 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Lonsdale Press Ltd 1994

Authors and Affiliations

  • Gaye Öngen-Baysal
    • 1
  • Ş. Suha Sukan
    • 1
  • Nikolay Vassilev
    • 2
  1. 1.Department of Food Engineering, Faculty of EngineeringThe University of EgeBornovaTurkey
  2. 2.Institute of Microbiology Bulgarian Academy SofiaSofiaBulgaria

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