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UTILIZATION OF ACID-STABLE A-AMYLASE FROM THE CITRIC ACID KOJI (Aspergillus usamii var.) AND PREPARATION OF EDIBLE MICROCAPSULE

Research Project

Project/Area Number 10660131
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field 食品科学・栄養科学
Research InstitutionKAGOSHIMA UNIVERSITY

Principal Investigator

SUGANUMA Toshihiko  KAGOSHIMA UNIVERSITY, FAC. AGRICULTURE, PROFESSOR, 農学部, 教授 (90117515)

Project Period (FY) 1998 – 1999
Project Status Completed (Fiscal Year 1999)
Budget Amount *help
¥1,000,000 (Direct Cost: ¥1,000,000)
Fiscal Year 1999: ¥1,000,000 (Direct Cost: ¥1,000,000)
Keywordsstarch residue / citric acid koji / amylase / acid stable / subsite / synthetic substrate / starch digestion / microcapsule / タカアミラーゼA / 化学修飾 / 糊化特性 / 色素吸着 / 耐酸性 / アスペルギルス / 分別定量 / ガラクトシル化 / マルトオリゴ糖
Research Abstract

In Kagoshima, citric acid was produced on a commercial basis by a koji of a variety of Aspergillus usamii, using waste pulp of sweet potato from starch production factories. For the utilization of by-product purified enzyme of acid-stable a-amylase (UAA) was obtained from the acidic extract of the koji by column chromatograph. The enzyme exhibited its optimum activity a pH of around 3-5.5 (at 37℃), and a temperature of 60-70℃ (at pH4.0), which is about 15℃ higher than the ordinary neutral a-amylase (NA). The sequence of the first 20 amino acids from the N-terminus as well as a molecular weight of about 100,000 differed from the ordinary NA. Using a series of maltooligosaccharides labeled with 14C-glucose at the reducing end, the rate parameter k0/Km and the cleavage frequency were determined. It was elucidated that the active center is composed of five subsites, with the catalytic site located between the 3-rd and the 4-th subsites from the nonreducing end. Chemical modification was performed to elucidate the role of the amino acids in the active site of a-amylase. A new substrate Gal-G3-CNP was synthesized by galactosylation of commercial G3-CNP, and allowed us to discriminate between UAA and NA even in the presence of glucoamylase. UAA was found to enhance the rate of digestion of raw starch by glucoamylase. Thus, the digested starch was prepared as a new starchy material of edible microcapsule from corn starch by digestion with the crude extract of the koji. No change in chemical structure was found such as distribution of chain length of the digested starch, while the significant change in the physical properties was found such as α-amylase digestibility and the maximum viscosity in amylogram. Incorporation experiment with the digested starch and the dye compounds revealed that the cavity of starch granule produced by the digestion absorbed cationic compounds easier than anionic compounds.

Report

(3 results)
  • 1999 Annual Research Report   Final Research Report Summary
  • 1998 Annual Research Report
  • Research Products

    (14 results)

All Other

All Publications (14 results)

  • [Publications] K. Kitahara et al.: "Characterization of molecular structure of starch granules in suspension cultured cells from Ipomoea cordatstriloba Denn."Bioscience, Biotechnology, and Biochemistry. 62. 1962-1967 (1998)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1999 Final Research Report Summary
  • [Publications] K. Kitahara et al.: "Physicochemical properties of root starches from new types of sweet potato"J. Applied Glycoscience. 46. 391-397 (1999)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1999 Final Research Report Summary
  • [Publications] L. Salvador et al.: "Monosaccharide composition of sweetpotato fiber and cell wall polysaccharides analyzed by HPAEC-PAO"J. Agricultured Food Chemistry. (submitted).

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1999 Final Research Report Summary
  • [Publications] T. Suganuma et al.: "Elucidation of subsite structures of two acid-stable alpha-amylases from critic acid koji and shochu Koji"Bioscience, Biotechnology, and Biochemistry.

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1999 Final Research Report Summary
  • [Publications] T. Suganuma et al.: "proceedings of International WS on Sweetpotato Reduction"Kyushu National Agricultural Experiment Station. 10 (1998)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1999 Final Research Report Summary
  • [Publications] 菅沼俊彦: "97国際酒文化学術討論会論文集"無錫軽工大学生物工程学院. 8 (1998)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1999 Final Research Report Summary
  • [Publications] K. Kitahara, K. Imamura, Y. Omae, and T. Suganuma: "Characterization of molecular structure of starch granules in suspension-cultured cells from lpomoea cordatotriloba Denn"Bioscience, Biotechnology, and Biochemistry. 62. 1962-1967 (1998)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1999 Final Research Report Summary
  • [Publications] K.Kitahara J.Ueno, T.Suganuma, K.Ishiguro and O.Yamakawa: "Physicochemical properties of root starches from new types of sweetpotato"J. Applied Glycoscience. 46. 391-397 (1999)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1999 Final Research Report Summary
  • [Publications] L.Salvador, T.Suganuma, K.Kitahara, H.Tanoue and M.Ichiki: "Monosaccharide composition of sweetpotato fiber and cell wall polysaccharides analyzed by HPAEC-PAD."Journal of Agricultural Food Chemistry. (submitted).

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1999 Final Research Report Summary
  • [Publications] "Elucidation of subsite structures of two acid-stable alpha-amylases from citric acid-koji (Aspergillus usamii var.) and shochu koji (Asergillus kawachii)"Bioscience, Biotechnology, and Biochemistry. (in preparation).

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1999 Final Research Report Summary
  • [Publications] T.Suganuma and K. Kitahara: "Sweetpotato starch - Its properties and utilization in Japan"Proceedings of International Workshop on Sweetpotato Production System toward the 21st Century (Miyakonojo), LNAES. 285-294 (1998)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1999 Final Research Report Summary
  • [Publications] T.Suganuma: "Properties of acid-stable α-amylase from shochu koji and its distinguishable action from the neutral type"97 International Alcoholic Beverage Culture and Technology Symposium, eds. Wuxi University of Light Industry, Shanghai. 78-83 (1998)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1999 Final Research Report Summary
  • [Publications] K.kitahera: "Physicochemical properties of root of starches from newtypes of sweetpotato"J,Applied Glycoscience. 46. 391-397 (1999)

    • Related Report
      1999 Annual Research Report
  • [Publications] 菅沼俊彦: "焼酎麹の耐酸性タイプのα-アミラーゼの諸性質と中性タイプとの作用様式上の判別" '97国際酒文化学術討論会論文集(天錫軽工大学). 78-83 (1998)

    • Related Report
      1998 Annual Research Report

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Published: 1999-04-01   Modified: 2016-04-21  

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