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- Title
A new method for the preparation of crystalline L-arabinose from arabinoxylan by enzymatic hydrolysis and selective fermentation with yeast.
- Authors
Nyun Ho Park; Yoshida, Shigeki; Takakashi, Akira; Kawabata, Yasuyuki; Hyeon Jin Sun; Kusakabe, Isao
- Abstract
Arabinoxylan (`Cellace') corn fiber, containing 28.1% (w/w) as l-arabinose and 32.8% (w/w) as d-xylose, was hydrolyzed by a crude enzyme containing β-xylanase, β-xylosidase and α-l-arabinofuranosidase originating from the extracellular culture broth of Penicillium funiculosum. The resultant hydrolysate contained l-arabinose, d-xylose and small amounts of other mono- and oligosaccharides. The l-arabinose and d-xylose were 21.3% (w/w) and 18.7% (w/w), respectively, based on the initial arabinoxylan. Williopsis saturnus var. saturnus, which metabolizes d-xylose without using l-arabinose, was aerobically cultured in the hydrolysate at 30 °C for 96 h. The sugar solution after removal of yeast cells contained l-arabinose and d-xylose which were 20.3% (w/w) and 0.002% (w/w), respectively, of the initial arabinoxylan. The solution was decolorized with activated carbon, and deionized with cation- and anion-exchange resins. The clear sugar solution thus obtained was composed of l-arabinose and d-xylose which were 19.3% (w/w) and 0.001% (w/w), respectively, of the initial arabinoxylan. After concentration of the sugar solution under reduced pressure, followed by crystallization of l-arabinose, 16% (w/w) l-arabinose (based on the initial arabinoxylan) was obtained as crude crystals. No d-xylose was detected in the final preparation.
- Subjects
CORN; FORAGE plants; HYDROLYSIS; FERMENTATION; YEAST; ENZYMES
- Publication
Biotechnology Letters, 2001, Vol 23, Issue 5, p411
- ISSN
0141-5492
- Publication type
Article
- DOI
10.1023/A:1005681032082