ISSN 1995-5537

"Biotechnology" journal V. 4, No. 5, 2011
Р. 77-82, Bibliography 16, Ukrainian.
Universal Decimal classification: 663.15.:577.15

INULINASE ISOLATION FROM Penicillium sp. 225
AND ITS PHYSICOCHEMICAL PROPERTIES

V. I. Stoiko, N. M. Zhdanova, V. L. Aisenberg, G. P. Kapichon,
V. V. Konovalova, A. Ph. Burban

Institute of Microbiology and Virology of National Academy of Sciences of Ukraine, Kyiv
National University of Kyiv Mohyla-Academy,

Inulinase catalyzes the reaction of hydrolysis of inulin with the predominant formation of fructose. This enzyme has following great prospects for use: pretreatment of available agricultural raw materials, such as artichoke and chicory, for example, receiving fructose syrups. Interest in the processes of enzymatic hydrolysis of vegetable inulin is also accociated with the prospect of obtaining of a sugary substance, ethanol and lactic acid.

Two different methods of inulinase purification from Penicillium sp. 225 culture liquid were studied. It was shown that in the case of organic solvent precipitation (ethanol, isopropanol, acetone), the best precipitant was ethanol. Method ultrafiltration was used for inulinase concentration. Polysulfone membrane UH-030P was selected for inulinase concentration. The degree of purification of inulinase preparation obtained with the enzyme concentrate was 2.2. Degree of purification of the drug reached 1,55 times as a result of inulinase precipitation.

Determined optimal conditions of the enzyme was as follous: pH 5.0, temperature 65 °C. The partially purified inulunase preparation is characterized by pH- and thermal stability.

Key words: microscopic fungi, inulinase activity, isolation, ultrafiltration, optimal conditions of activity.

© Palladin Institute of Biochemistry of National Academy of Sciences of Ukraine, 2008