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KMID : 1134820180470030279
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 3 p.279 ~ p.287
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Analysis and Structural Characterization of a Palatinose Converted from Sucrose by Biotransformation
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Park Hye-Ryung
Lee Sue-Jung
Im Su-Bin
Kim Hoon
Kim Jae-Hwan
Shin Kwang-Soon
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Abstract
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This study was conducted to convert palatinose from sugar by biotransformation, and to suggest novel methods for characterizing palatinose. When 30 brix solution of sucrose was incubated with 1% α-glycosyltransferase for 15 h at 30ºC, conversion of sucrose into the palatinose was more effective than under other conditions. In this study, 0.5% α-glycosyltransferase was used to produce a palatinose-sucrose mixture from sucrose solution, after which the mixture was identified as 30% palatinose solution by gas chromatography (GC) analysis following reduction with NaBD4 and methylating with CH3I and NaOH-dimethyl sulfoxide. The pure palatinose fraction was isolated from the 30% palatinose solution using a preparative liquid chromatography system, after which the resulting fraction was analyzed by GC, GC-mass spectrometry (MS), and quadrupole time-of-flight/MS. The results indicate that our novel analytical method was suitable for calculation of exact quantities and identification of precise structures of palatinose. These results were verified again by nuclear magnetic resonance spectroscopy.
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KEYWORD
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sucrose, palatinose, biotransformation, methylation, Protaminobacter rubrum CBS 574.77
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