Action of transglucosidase from Aspergillus niger on maltoheptaose and [U-C]maltose |
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Authors: | Masafumi Ota Takeshi Okamoto Hidehiko Wakabayashi |
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Institution: | Institute of Life Sciences, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki 210-8681, Japan |
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Abstract: | Oligosaccharides synthesized from a mixture of maltoheptaose and U-13C]maltose with transglucosidase EC 2.4.1.24] from Aspergillus niger were investigated. When the reaction mixture was incubated at 15 °C for 1 h, several types of oligosaccharides with DP (degree of polymerization) 2 to DP8 containing α-d-Glcp-(1→6)-maltoheptaose were detected by liquid chromatography-mass spectrometry (LC-MS) and methylation analysis. Most of these compounds consisted of α-(1→4) linkages in the main chain and α-(1→6) linkages at the non-reducing ends. However, when the reaction mixture was incubated for 96 h, most of these products were converted into oligosaccharides with DP2 to DP5 consisting of only α-(1→6) linkages. These results suggested that A. niger transglucosidase rapidly transferred glucosyl residues to maltooligosaccharides, and gradually hydrolyzed both α-(1→4) linkages and α-(1→6) linkages at the non-reducing end, and transformed these into smaller molecules of mainly α-(1→6) linkages. |
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Keywords: | DP degree of polymerization ESI electro-spray ionization ELSD evaporative laser scattering detector GC-MS gas chromatography-mass spectrometry HPLC high-performance liquid chromatography LC-MS liquid chromatography-mass spectrometry PMAA partially methylated alditol acetates RP reversed-phase SEC size exclusion chromatography SIM selected ion monitor TIC total ion chromatogram |
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