Production and characterization of Aspergillus terreus inulinase, using a by-product of green asparagus (Asparagus officinalis L.)
DOI:
https://doi.org/10.48047/066atz82Keywords:
Aspergillus terreus, Inulinase, Asparagus roots, Production, Purification, CharacterizationAbstract
The roots of asparagus are a by-product of growing asparagus and are among the richest sources of fructans. These polymers' immunostimulating and prebiotic properties make them intriguing dietary additives. The purpose of this work was to use inexpensive agricultural waste, such as asparagus roots from Aspergillus terreus ATCC 10020, to create a method for producing the vital enzyme inulinase, which finds several uses in the
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References
Roberfroid MB (2003). "Introducing inulin-type fructans". Br. J. Nutr. 93: 13-26 doi:10.1079/bjn20041350
Roberfroid M B (2007). "Inulin-type fructans: functional food ingredients". Journal of Nutrition. 137 (11 suppl): 2493S - 2502S doi:10.1093/jn/137.11.2493S
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