|
KMID : 1007520030120060639
|
|
Food Science and Biotechnology
2003 Volume.12 No. 6 p.639 ~ p.643
|
|
|
Enhanced Transglycosylation Activity of Thermus Maltogenic Amylase in Acetone Solution
|
|
Baek, Jin-Sook
Kim, Myo-Jeong/Cha, Hyunju/Lee, Hee-Seob/Li, Dan/Kim, Jung-Wan/Kim, Yong-Ro
|
|
|
Abstract
|
|
|
|
To improve the production of branched oligosaccharides, transglycosylation reaction of maltogenic amylase from a Thermus strain (ThMA) was modulated by organic solvents. Among various organic solvents tested, acetone was the most effective in enhancing the transgly-cosylation activity of the enzyme. The yield of transfer products was 30% using 1% (w/v) acarbose and 10% (w/v) α-methyl glucoside (αMG) as a donor and an acceptor, respectively, in aqueous solution. On the other hadn, the yield increased with increasing concentration of acetone and finally reached 52% in the presence of 65% (v/v) acetone. Time course analysis indicated that acetone enhanced transglycosylation activity, but suppressed hydrolysis activity. The transglycosylation reaction was also dependent on the concentration of the acceptor and more transfer products were accumulated as the concentration of the acceptor increased. Acetone was likely to enhance the transgly-cosylation activity of ThMA by creating a hydrophobic environment in the acitve site and in the extra sugar-binding pocket.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|