Purification and Characterisation of Polyglucosyl-fructosides Produced by Means of Cyclodextrin Glucosyl Transferase

Abstract

The capacity of CGTase for using bCD (beta cyclodextrin) as glucosyl donor and transferring it to sucrose molecules was investigated. We showed that this enzyme was able to produce polyglucosyl-fructosides (G n F) by a coupling reaction between bCD and sucrose. Maltooligosaccharides were also synthesised but in lesser amounts. The degree of polymerisation (DP) of the different products was limited to a value of 8 and this allowed us to purify all of them by size exclusion chromatography. Mass spectrometry and NMR analysis of the unknown products revealed that they consisted of linear maltooligosaccharides of various DP bound to the glucose moiety of a sucrose molecule by a a(10/4) linkage.

Enzymatic Synthesis of α‐Glucosides of Resveratrol with Surfactant Activity

“…[27,29,30] In order to confirm the presence of such bonds in our polyglucosylated products, an enzymatic hydrolysis method based on amyloglucosidase specificity was performed. [31,32] We incubated a mixture of glucosylated resveratrol derivatives (6b, 7c, 8d) with a pure amyloglucosidase [previously we checked that the enzyme was able to hydrolyze only aA C H T U N G T R E N N U N G (1!4) bonds such as those contained in maltotriose, and was not contaminated with other activities].…”

Transglucosylation reaction of amylomaltase for the synthesis of anticariogenic oligosaccharides

“…gave G 2 F as the main product at a 47.8% yield and the largest oligosaccharide formed was G 7 F [25]. The products from the reaction using the ␣-glucosidase from the digestive juice of Archachatina ventricosa were similar to that of the Thermoanaerobacter sp.…”

“…At higher sucrose concentrations (2.0-2.5%, w/v), a larger proportional yield of smaller products was obtained (data not shown). This is likely to be due to the continual activity of the enzyme in transferring glucose molecules from larger products onto sucrose to produce smaller products [25].…”

Flavorings and other value-added products from sucrose * *Mention of trade names or commercial products is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the US Department of Agriculture.

“…However, it equally can be considered a sucrose-derived product, as it results from the coupling of starch-derived maltose-oligosaccharides with sucrose, hence the name coupling sugar. Pentasaccharides and higher are also present in the mixture, although in lesser quantities (Okada and Kitahata, 1993;Kitahata, 2001;Monthieu et al, 2003). Coupling sugar is made enzymatically by the action of cyclomaltodextrin glucanotransferase (CGT) on starch in the presence of sucrose.…”