Production of Galacto-manno-oligosaccharides from Guar Gum by β-Mannanase from Penicillium oxalicum SO

Abstract

Beta-mannanase from Penicillium oxalicum SO efficiently hydrolyzed guar galactomannan to galacto-manno-oligosaccharides. Gel filtration estimated the molecular weight of the beta-mannanase as 35 000 and SDS-PAGE as 29 000. The optimum pH was around 5 while a stable pH was reached in the range of 3-6. Optimum temperature was around 60 degrees C at pH 5, while under 60 degrees C activity was stable. HPLC analysis detected oligosaccharides with degrees of polymerization (DP) of 2 to 7 and 2 to 6 released on hydrolysis of guar and locust bean gums, respectively; about 92% of the released sugars were oligosaccharides. In analysis of the sugar distribution on MALDI-TOF-MS, major products of DP 6 and 7 and DP 5 and 6 were confirmed in hydrolysates of guar gum and locust bean gum, respectively. One of the main oligosaccharides released from guar gum, with DP 7, had a high galactose content (Gal/Man = 0.76) and corresponded to a blockwise galactose-substituted mannan type in galactomannan.

Enzymatic Hydrolysis of Porang by Streptomyces violascens BF 3.10 Mannanase for the Production of Mannooligosaccharides

“…The same DP value from the three different substrate concentrations indicated that the ability of mannanase enzyme of Streptomyces violascens BF 3.10 might be restricted to only degrade substrate into mannobiose and might not be able to degrade further into their monomer forms (mannose). The same degree of polymerization was observed at hydrolysis of konjac's glucomannan with DP ranging from 1-4 and the main product spreaded at DP of 2 (Kurakake et al, 2006). Konjac flour hydrolyzed by mannanase of Bacillus sp.…”

Optimization of enzymatic hydrolysis of guar gum using response surface methodology

“…For food applications, PHGG production is preferred using enzymes like endo-β-D-mannanase (Yoon et al 2008) and pectinase (Shobha et al 2005). During enzymatic hydrolysis, various parameters such as pH, temperature, hydrolysis time and enzyme concentration control viscosity reduction (Wientjes et al 2001;Kurakake et al 2006;Mahammad et al 2006;Mudgil et al 2012).…”

Synthesis of galactosyl glycerol from guar gum by transglycosylation of α-galactosidase from Aspergillus sp. MK14

“…The mixture (10% guar gum) was incubated at pH 5 and 40°C for 48 h. Three types of crude enzyme solution were designed; MK14 enzyme, P. oxalicum SO enzyme (Kurakake et al, 2006), and the combination (MK14 enzyme:SO enzyme = 2:1). As SO enzyme has higher b-mannanase activity, it was combined with the MK14 enzyme, which has higher a-galactosidase but lower b-mannanase activity.…”

“…The sugars formed by the enzymatic reaction were analyzed by HPLC under the following conditions (Kurakake et al, 2006): (1) column, 250 Â 7 mm i.d. GL-C610 (Hitachi Kasei Ltd., Tokyo, Japan); mobile phase, water; column temperature, 60°C; flow rate, 1.0 ml/min; and detector, L-3300 differential refractive index monitor (Hitachi High-Technologies Ltd., Tokyo, Japan); (2) column, 250 Â 4.6 mm i.d.…”