STUDIES OF THE REVERSED ALPHA-MANNOSIDASE REACTION IN HIGH-CONCENTRATIONS OF MANNOSE

被引：30

作者：

JOHANSSON, E ^{[1
]}

HEDBYS, L ^{[1
]}

MOSBACH, K ^{[1
]}

LARSSON, PO ^{[1
]}

GUNNARSSON, A ^{[1
]}

SVENSSON, S ^{[1
]}

机构：

[1] UNIV LUND,DEPT CARBOHYDRATE CHEM,S-22370 LUND,SWEDEN

来源：

ENZYME AND MICROBIAL TECHNOLOGY | 1989年 / 11卷 / 06期

关键词：

Chromatographic Analysis - Enzymes - Hydrogen Ion Concentration - Nuclear Magnetic Resonance;

D O I：

10.1016/0141-0229(89)90018-5

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The reversal of the hydrolytic activity of α-mannosidase from the jack bean has been studied in high concentrations of mannose. From an initial concentration of 85% mannose (w/w), a maximum yield of 70% (w/w) di- and oligosaccharides was obtained. The products were separated by gel chromatography and high-performance liquid chromatography, and characterized by gas-liquid chromatography-mass spectrometry and 1H-nuclear magnetic resonance spectroscopy. The equilibrium for the formation of di- and oligosaccharides was investigated, and the equilibrium constant for the formation of disaccharides was calculated to be 5.5±0.9. The stability of the enzyme and the rate of formation of disaccharides was studied as functions of temperature, pH, and starting concentration of mannose. It was shown that the enzyme was not inhibited by a total sugar concentration of 83% (w/w), compared with 40%.

引用

页码：347 / 352

页数：6

共 16 条

[11] SPECIFICITY OF SWEET-ALMOND ALPHA-GALACTOSIDASE [J].