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KMID : 1007520110200020537
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Food Science and Biotechnology
2011 Volume.20 No. 2 p.537 ~ p.541
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Novel Quantitative Method for the Degree of Branching in Dextran
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Kim Young-Min
Atsuo Kimura
Kim Do-Man
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Abstract
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A novel quantitative method for the determination of degree of branching in Leuconostoc mesenteroides B- 512F dextran was developed by using the combination of 3 dextran-degrading enzymes. First, Paenibacillus sp. endo-dextranase was randomly degraded B-512F dextran into linear or branched isomalto-oligosaccharides with various degree of polymerization (2-8). Second, Streptococcus mutans dextran glucosidase hydrolyzed linear or branched isomalto-oligosaccharides into glucose and branched isomalto-penta-saccharides. Third, the branched isomaltopenta- saccharide was degraded into glucose by using Bacteroides thetaimicron α-glucosidase. The number of branching points in B-512F dextran (5.42%) was determined by the difference in the amount of glucose in the reaction digest between BTGase-PDex and DGase-PDex treatments.
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KEYWORD
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dextran, endo-dextranase, exo-dextranase, degree of branching
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