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

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

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ASJC Scopus subject areas

Catalysis
Physical and Theoretical Chemistry
Organic Chemistry
Inorganic Chemistry

Cite this

Roh, H. J., Kang, S. C., Lee, H. S., Kim, D. K., Byun, S. B., Lee, S. J., & Park, K. H. (2005). Transglycosylation of tagatose with maltotriose by Bacillus stearothermophilus maltogenic amylase (BSMA). Tetrahedron Asymmetry, 16(1), 77-82. https://doi.org/10.1016/j.tetasy.2004.11.060

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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.",

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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.

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10.1016/j.tetasy.2004.11.060