Enzyme-Substrate Complex of p-Hydroxybenzoate Hydroxylase; One of the Activated Intermediates of the Overall Reaction |
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| Authors: | Keiji Yano Naoki Higashi Satoshi Nakamura Kei Arima |
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| Affiliation: | Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo, Tokyo |
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| Abstract: | The transglucosidation reaction of brewer’s yeast α-glucosidase was examined under the co-existence of l-sorbose and phenyl-α-glucoside. As the transglucosidation products, three kinds of new disaccharide were chromatographically isolated. It was presumed that these disaccharides consisting of d-glucose and l-sorbose were 1-O-α-d-glucopyranosyl-l-sorbose ([α]D+89.0), 3-O-α-d-glucopyranosyl-l-sorbose ([α]D+69.1) and 4-O-α-d-glucopyranosyl-l-sorbose ([α]D+81.0). The principal product formed in the enzyme reaction was 1-O-α-d-glucopyranosyl-l-sorbose. |
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