Study of some properties of endoinulase enzyme of dapple
Keywords:
Dapple – inulin – endoinulase – fructose – glucose
Abstract
The extracellular endoinulase synthetized in Taraxacum officinale root cells has been released, solved in water and settled at pH=6.2 then treated by butanol. The fractionation was obtain-ned by butanol and acetone gel-filtration as well as a column G-150 sefadex (with 2.0×160 cm sizes). The thermal threshold of activity preservation was 450C-600C. Under these thermal condi-tions the enzyme may preserve its activity during 5-7 days. The values of Km and vmax were deter-mined.
