Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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A New Method for the Preparation of Mannotriose from White Copra Meal Using the Enzyme System and Yeast Fermentation

효소법과 효모발효법을 이용한 White Copra Meal로 부터의 Mannotriose의 새로운 조제법

  • Gwi-Gun Park (Dept. of Food Science & Technology, Kyungwon University)
  • Published : 1995.12.01
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Abstract

A new method was developed to prepare ${\beta}-1$, 4-mannotriose by the enzymatic hydrolysis of white copra meal and the subsequent elimination of monosaccharides and mannobiose from the resulted hydrolysate with a yeast. The optimum pH and temperature for the mannanase were 6 and $50^{\circ}C$, respectively. The mannanase was stable between pH 5.5 and 7 after 2hr treatment at $30^{\circ}C$. White copra meal(70g) was hgydrolyzed with the mannanase(3,450units/500ml) at pH 6 and $50^{\circ}C$ for 24hr. The hydolysis products were monosaccharides, mannobiose and mannotriose. By the elimination of monosaccharides and mannobiose from the hydrolysis products with Candida guilliermondii IFO 0556, 12.1g of mannotriose was obtained without the use of chromatographic techiniques.

본 연구는 white copra meal에 대한 효소적 가수분해법과 효모발효법을 이용한 ${\beta}-1$, 4-mannotriose의 조제법이다. Penicillium sp.로 부터 생성된 mannanas의 최적 pH와 온도는 각각 6과 $50^{\circ}C$였다. pH 안정성에서는 $30^{\circ}C$, 2시간 처리 후 pH 5.5~7의 범위에서 90%의 잔존활성을 유지하였다. pH 6, $50^{\circ}C$, 24시간 효소액 500ml(3,450units)로 white copra meal 70g를 가수분해한 결과 반응말기에 단당류, mannobiose, mannotriose가 생성되었다. Candida guilliermondii IFO 0566의 단당류와 이당류에 대한 자화성에 의해 최종 가수분해산물로 부터 12.1g의 mannotriose가 조제되었다.

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References

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