Abstract
α, α-Trehalose was efficiently modified by a transgalactosylation reaction of Escherichia coli β-galactosidase using lactose as a donor to yield two galactosyl trehalose trisaccharides. The reaction products of trehalose by the enzyme were observed by thin layer chromatography (TLC) and high performance anion exchange chromatography (HPAEC) and were purified by BioGel P2 gel permeation chromatography and recycling preparative HPLC. Liquid chromatography-mass spectrometry (LC-MS) and 13C nuclear magnetic resonance (NMR) analyses revealed that the structures of the main products were 62-β-D-galactosyl trehalose (1) and -42-β-D-galactosyl trehalose (2). A reaction of 30%(w/v) trehalose and 15%(w/v) lactose at pH 7.5 and 45°C resulted in a total yield of approximately 27-30% based on the amount of trehalose used. The galactosyl trehalose products were not hydrolyzed by trehalase. In addition, the mixture of transfer products (9:1 ratio of 1 to 2) showed higher thermal stability than glucose, lactose, and maltose, but less than trehalose, against heat treatment over 100 °C at pH 4 and 7. It also exhibited better thermal stability than sucrose at pH 4 alone.
| Original language | English |
|---|---|
| Pages (from-to) | 127-132 |
| Number of pages | 6 |
| Journal | Food Science and Biotechnology |
| Volume | 16 |
| Issue number | 1 |
| Publication status | Published - 2007 Dec 1 |
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All Science Journal Classification (ASJC) codes
- Biotechnology
- Food Science
- Applied Microbiology and Biotechnology
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Enzymatic synthesis and characterization of galactosyl trehalose trisaccharides. / Kim, Bong Gwan; Lee, Kyung Ju; Han, Nam Soo; Park, Kwan Hwa; Lee, Soo Bok.
In: Food Science and Biotechnology, Vol. 16, No. 1, 01.12.2007, p. 127-132.Research output: Contribution to journal › Article
TY - JOUR
T1 - Enzymatic synthesis and characterization of galactosyl trehalose trisaccharides
AU - Kim, Bong Gwan
AU - Lee, Kyung Ju
AU - Han, Nam Soo
AU - Park, Kwan Hwa
AU - Lee, Soo Bok
PY - 2007/12/1
Y1 - 2007/12/1
N2 - α, α-Trehalose was efficiently modified by a transgalactosylation reaction of Escherichia coli β-galactosidase using lactose as a donor to yield two galactosyl trehalose trisaccharides. The reaction products of trehalose by the enzyme were observed by thin layer chromatography (TLC) and high performance anion exchange chromatography (HPAEC) and were purified by BioGel P2 gel permeation chromatography and recycling preparative HPLC. Liquid chromatography-mass spectrometry (LC-MS) and 13C nuclear magnetic resonance (NMR) analyses revealed that the structures of the main products were 62-β-D-galactosyl trehalose (1) and -42-β-D-galactosyl trehalose (2). A reaction of 30%(w/v) trehalose and 15%(w/v) lactose at pH 7.5 and 45°C resulted in a total yield of approximately 27-30% based on the amount of trehalose used. The galactosyl trehalose products were not hydrolyzed by trehalase. In addition, the mixture of transfer products (9:1 ratio of 1 to 2) showed higher thermal stability than glucose, lactose, and maltose, but less than trehalose, against heat treatment over 100 °C at pH 4 and 7. It also exhibited better thermal stability than sucrose at pH 4 alone.
AB - α, α-Trehalose was efficiently modified by a transgalactosylation reaction of Escherichia coli β-galactosidase using lactose as a donor to yield two galactosyl trehalose trisaccharides. The reaction products of trehalose by the enzyme were observed by thin layer chromatography (TLC) and high performance anion exchange chromatography (HPAEC) and were purified by BioGel P2 gel permeation chromatography and recycling preparative HPLC. Liquid chromatography-mass spectrometry (LC-MS) and 13C nuclear magnetic resonance (NMR) analyses revealed that the structures of the main products were 62-β-D-galactosyl trehalose (1) and -42-β-D-galactosyl trehalose (2). A reaction of 30%(w/v) trehalose and 15%(w/v) lactose at pH 7.5 and 45°C resulted in a total yield of approximately 27-30% based on the amount of trehalose used. The galactosyl trehalose products were not hydrolyzed by trehalase. In addition, the mixture of transfer products (9:1 ratio of 1 to 2) showed higher thermal stability than glucose, lactose, and maltose, but less than trehalose, against heat treatment over 100 °C at pH 4 and 7. It also exhibited better thermal stability than sucrose at pH 4 alone.
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M3 - Article
AN - SCOPUS:34249866305
VL - 16
SP - 127
EP - 132
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
SN - 1226-7708
IS - 1
ER -