Transglycosylation of neohesperidin dihydrochalcone by Bacillus stearothermophilus maltogenic amylase

被引：25

作者：

Cho, JS

Yoo, SS

Cheong, TK

Kim, MJ

Kim, Y

Park, KH ^{[1
]}

机构：

[1] Seoul Natl Univ, Dept Food Sci & Technol, Suwon 441744, South Korea

[2] Seoul Natl Univ, New Biomat Agr Res Ctr, Suwon 441744, South Korea

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2000年 / 48卷 / 02期

关键词：

Bacillus stearothermophilus maltogenic amylase (BSMA); transglycosylation; neohesperidin; dihydrochalcone (NHDC); maltosyl-alpha-(1,6)-neohesperidin dihydrochalcone;

D O I：

10.1021/jf991044y

中图分类号：

S [农业科学];

学科分类号：

09 [农学];

摘要：

Neohesperidin dihydrochalcone (NHDC), a sweet compound derived from citrus fruits, was modified to a series of its oligosaccharides by transglycosylation activity of Bacillus stearothermophilus maltogenic amylase (BSMA). Maltotriose as a donor was reacted with NHDC as an acceptor to glycosylate for the purpose of increasing the solubility of NHDC. Maltosyl-NHDC was a major transglycosylation product among the several transfer products by TLC analysis. The structure of the major transglycosylation product was determined to be maltosyl-alpha-(1,6)-neohesperidin dihydrochalcone by MALDI-TOF/MS and H-1 and C-13 NMR. Maltosyl-NHDC was 700 times more soluble in water and 7 times less sweet than NHDC.

引用

页码：152 / 154

页数：3

共 12 条

[1]

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[2]

Molecular and enzymatic characterization of a maltogenic amylase that hydrolyzes and transglycosylates acarbose [J].