Preparation and characterization of maltosyl-sucrose isomers produced by transglycosylation of maltogenic amylase from Bacillus stearothermophilus

Hye Young Lee, Myo Jeong Kim, Jin Sook Baek, Hee Seob Lee, Hyun Ju Cha, Soo Bok Lee, Tae Wha Moon, Eun Seong Seo, Doman Kim, Cheon Seok Park, Kwan Hwa Park

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Abstract

To develop a new transfer product of sucrose, sucrose was modified to maltosyl-sucrose using the transglycosylation activity of maltogenic amylase from Bacillus stearothermophilus (BSMA). The transglycosylation reaction was conducted with maltotriose and sucrose as the donor and acceptor, respectively. The presence of various sucrose transfer products was confirmed by thin layer chromatography (TLC) and high performance anion exchange chromatography (HPAEC). The sucrose transfer products were isolated by alkali-degradation followed by charcoal column chromatography using 20% (v/v) ethanol, then purified by ion exchange and Biogel P-2 gel permeation chromatographies. The structures of the major transfer products were determined to be 6G-α-maltosyl- sucrose (maltosyl-sucrose 1) and 6F-α-maltosyl-sucrose (maltosyl-sucrose 2) by LC-MS and 13C NMR. The mixture of maltosyl-sucrose 1 and 2 showed low sweetness, high hygroscopicity, low Maillard reactivity, and high acid and heat stability. Furthermore, it had an inhibitory effect on mutansucrase and water-insoluble glucan formation. These results indicated that the mixture of maltosyl-sucrose 1 and 2 is a suitable sugar substitute useful for various food products.

Original languageEnglish
Pages (from-to)293-305
Number of pages13
JournalJournal of Molecular Catalysis B: Enzymatic
Volume26
Issue number3-6
DOIs
Publication statusPublished - 2003 Dec 1

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All Science Journal Classification (ASJC) codes

  • Catalysis
  • Bioengineering
  • Biochemistry
  • Process Chemistry and Technology

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