Transglycosylation of tagatose with maltotriose by Bacillus stearothermophilus maltogenic amylase (BSMA)

Hoe Jin Roh; Su Cheol Kang; Hee Seob Lee; Doo Kyung Kim; Sung Bae Byun; Sung Joon Lee; Kwan Hwa Park

doi:10.1016/j.tetasy.2004.11.060

Transglycosylation of tagatose with maltotriose by Bacillus stearothermophilus maltogenic amylase (BSMA)

Hoe Jin Roh, Su Cheol Kang, Hee Seob Lee, Doo Kyung Kim, Sung Bae Byun, Sung Joon Lee, Kwan Hwa Park

Department of Biotechnology

Research output: Contribution to journal › Article › peer-review

3 Citations (Scopus)

Abstract

d-Tagatose was transglycosylated by Bacillus stearothermophilus maltogenic amylase (BSMA), and the physicochemical properties of the transfer products were analyzed. Maltosyl-tagatose was the main product of the transglycosylation reaction using maltotriose as the donor and d-tagatose as the acceptor. Glucosyl-tagatose was produced from maltosyl-tagatose by removal of a glucosyl moiety by glucoamylase. The ¹³C NMR analysis of glucosyl-tagatose suggested that a linkage was formed between the C-1 carbon of the glucose unit and the C-1 carbon of the tagatose unit, thereby producing 1,1-α-glucosyl- tagatose from the transglycosylation reaction. Hygroscopicity measurements showed that glucosyl-tagatose had greater water sorption than did tagatose or sucrose. The glass transition temperature of glucosyl-tagatose was -29°C, which is considerably higher than that of tagatose, -45°C. Its structure and physicochemical properties suggest that glucosyl-tagatose has potential as a low-calorie sweetener and cryostabilizer.

Original language	English
Pages (from-to)	77-82
Number of pages	6
Journal	Tetrahedron Asymmetry
Volume	16
Issue number	1
DOIs	https://doi.org/10.1016/j.tetasy.2004.11.060
Publication status	Published - 2005 Jan 10

ASJC Scopus subject areas

Catalysis
Physical and Theoretical Chemistry
Organic Chemistry
Inorganic Chemistry

Access to Document

10.1016/j.tetasy.2004.11.060

Cite this

@article{ad52b0a2fbb04dc58a555e668fe9ba59,

title = "Transglycosylation of tagatose with maltotriose by Bacillus stearothermophilus maltogenic amylase (BSMA)",

abstract = "d-Tagatose was transglycosylated by Bacillus stearothermophilus maltogenic amylase (BSMA), and the physicochemical properties of the transfer products were analyzed. Maltosyl-tagatose was the main product of the transglycosylation reaction using maltotriose as the donor and d-tagatose as the acceptor. Glucosyl-tagatose was produced from maltosyl-tagatose by removal of a glucosyl moiety by glucoamylase. The 13C NMR analysis of glucosyl-tagatose suggested that a linkage was formed between the C-1 carbon of the glucose unit and the C-1 carbon of the tagatose unit, thereby producing 1,1-α-glucosyl- tagatose from the transglycosylation reaction. Hygroscopicity measurements showed that glucosyl-tagatose had greater water sorption than did tagatose or sucrose. The glass transition temperature of glucosyl-tagatose was -29°C, which is considerably higher than that of tagatose, -45°C. Its structure and physicochemical properties suggest that glucosyl-tagatose has potential as a low-calorie sweetener and cryostabilizer.",

author = "Roh, {Hoe Jin} and Kang, {Su Cheol} and Lee, {Hee Seob} and Kim, {Doo Kyung} and Byun, {Sung Bae} and Lee, {Sung Joon} and Park, {Kwan Hwa}",

note = "Funding Information: This work was supported by the Korean Ministry of Science and Technology through the 21st Century Frontier R&D Program in Microbial Genomics and Applications (grant MG02-0301-004-2-2-0). ",

year = "2005",

month = jan,

day = "10",

doi = "10.1016/j.tetasy.2004.11.060",

language = "English",

volume = "16",

pages = "77--82",

journal = "Tetrahedron Asymmetry",

issn = "0957-4166",

publisher = "Elsevier Limited",

number = "1",

}

TY - JOUR

T1 - Transglycosylation of tagatose with maltotriose by Bacillus stearothermophilus maltogenic amylase (BSMA)

AU - Roh, Hoe Jin

AU - Kang, Su Cheol

AU - Lee, Hee Seob

AU - Kim, Doo Kyung

AU - Byun, Sung Bae

AU - Lee, Sung Joon

AU - Park, Kwan Hwa

N1 - Funding Information: This work was supported by the Korean Ministry of Science and Technology through the 21st Century Frontier R&D Program in Microbial Genomics and Applications (grant MG02-0301-004-2-2-0).

PY - 2005/1/10

Y1 - 2005/1/10

N2 - d-Tagatose was transglycosylated by Bacillus stearothermophilus maltogenic amylase (BSMA), and the physicochemical properties of the transfer products were analyzed. Maltosyl-tagatose was the main product of the transglycosylation reaction using maltotriose as the donor and d-tagatose as the acceptor. Glucosyl-tagatose was produced from maltosyl-tagatose by removal of a glucosyl moiety by glucoamylase. The 13C NMR analysis of glucosyl-tagatose suggested that a linkage was formed between the C-1 carbon of the glucose unit and the C-1 carbon of the tagatose unit, thereby producing 1,1-α-glucosyl- tagatose from the transglycosylation reaction. Hygroscopicity measurements showed that glucosyl-tagatose had greater water sorption than did tagatose or sucrose. The glass transition temperature of glucosyl-tagatose was -29°C, which is considerably higher than that of tagatose, -45°C. Its structure and physicochemical properties suggest that glucosyl-tagatose has potential as a low-calorie sweetener and cryostabilizer.

AB - d-Tagatose was transglycosylated by Bacillus stearothermophilus maltogenic amylase (BSMA), and the physicochemical properties of the transfer products were analyzed. Maltosyl-tagatose was the main product of the transglycosylation reaction using maltotriose as the donor and d-tagatose as the acceptor. Glucosyl-tagatose was produced from maltosyl-tagatose by removal of a glucosyl moiety by glucoamylase. The 13C NMR analysis of glucosyl-tagatose suggested that a linkage was formed between the C-1 carbon of the glucose unit and the C-1 carbon of the tagatose unit, thereby producing 1,1-α-glucosyl- tagatose from the transglycosylation reaction. Hygroscopicity measurements showed that glucosyl-tagatose had greater water sorption than did tagatose or sucrose. The glass transition temperature of glucosyl-tagatose was -29°C, which is considerably higher than that of tagatose, -45°C. Its structure and physicochemical properties suggest that glucosyl-tagatose has potential as a low-calorie sweetener and cryostabilizer.

UR - http://www.scopus.com/inward/record.url?scp=12344267670&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=12344267670&partnerID=8YFLogxK

U2 - 10.1016/j.tetasy.2004.11.060

DO - 10.1016/j.tetasy.2004.11.060

M3 - Article

AN - SCOPUS:12344267670

VL - 16

SP - 77

EP - 82

JO - Tetrahedron Asymmetry

JF - Tetrahedron Asymmetry

SN - 0957-4166

IS - 1

ER -

Transglycosylation of tagatose with maltotriose by Bacillus stearothermophilus maltogenic amylase (BSMA)

Abstract

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this