Purification and Properties of Fructose-transferring Enzyme from Penicillium oxalicum

Abstract

Fructose-transferring enzyme (EC 3.2.1.26) was isolated from the culture filtrate of Penicillium oxalicum by acetone precipitation, Butyl-Toyopearl and DEAE-Toyopearl column chromatographies. The homogeneity was demonstrated by polyacrylamide gel electrophoresis. Optimum pH of the enzyme was 5.0 and optimum temperature was 50-55°C. The enzyme was stable below 55°C for 30min at pH 5.0 and below pH 8.5 for 30min at 30°C. The enzyme synthesized mainly neokestose and 1-kestose from sucrose. The ratio of synthesized neokestose to 1-kestose increased with lowering pH, and with increasing the concentration of sucrose.