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.
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Öngen-Baysal, G., Sukan, Ş.S. & Vassilev, N. Production and properties of inulinase from Aspergillus niger . Biotechnol Lett 16, 275–280 (1994). https://doi.org/10.1007/BF00134625
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DOI: https://doi.org/10.1007/BF00134625