The chromatographic determination of raffinose in raw sugars

Albon, N.; Gross, D.

doi:10.1039/an9507500454

Cited by 62 publications

(15 citation statements)

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“…The sugars were detected by keeping the plates in an oven at 140°C for 5 min after spraying with 1% a-naphthol in absolute ethanol containing 10% of ortho-phosphoric acid (Albon and Gross 1950).…”

Section: Thin Layer Chromatographymentioning

confidence: 99%

Production of α-galactosidase by a novel actinomycete Streptomyces griseoloalbus and its application in soymilk hydrolysis

Anisha

Prema

2006

World J Microbiol Biotechnol

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a-Galactosidase production by a newly isolated actinomycete Streptomyces griseoloalbus under submerged fermentation was investigated. The influence of initial pH of medium, incubation temperature, inoculum age and inoculum size on a-galactosidase formation was studied. Various carbon sources were supplemented in the medium to study their effect on enzyme production. The influence of the concentration of locust bean gum on enzyme production also was optimized. Optimization of process parameters resulted in a highest a-galactosidase activity of 20.4 U/ml. The highest a-galactosidase activity was obtained when the fermentation medium with initial pH 6.0 and containing 1% locust bean gum as growth substrate was inoculated with 10% (v/v) of 72 h grown inoculum and incubated at 30°C. The hydrolysis of flatulence-causing oligosaccharides in soymilk by the enzyme was also investigated. Thin layer chromatographic analysis of enzyme-treated soymilk samples showed the complete hydrolysis of soy oligosaccharides liberating galactose, the final product.

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Section: Thin Layer Chromatographymentioning

confidence: 99%

Production of α-galactosidase by a novel actinomycete Streptomyces griseoloalbus and its application in soymilk hydrolysis

Anisha

Prema

2006

World J Microbiol Biotechnol

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“…(Jeanes, Wise & Dimler, 1951); 0, butan-l-ol-pyridine-water-benzene (5:3:3:1, by vol.) (Albon & Gross, 1950); D, butan-l-olethanol-water-aq. NH3 (sp.gr.0-88) (40:10:49:1, by vol.…”

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confidence: 99%

The glycolipids from the non-capsulated strain of Pneumococcus I-192R, A.T.C.C. 12213

Brundish

Shaw

Baddiley

1965

Biochemical Journal

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1. The total lipid was extracted from the non-capsulated strain of Pneumococcus I-192R, A.T.C.C. 12213, with chloroform-methanol mixtures. Two glycolipids were isolated by chromatography on silicic acid and DEAE-cellulose (acetate form). 2. The major glycolipid was obtained pure in a yield of 640mg./34g. dry wt. of cells and represents about 34% of the total lipid. It contained galactose, glucose, glycerol and fatty acid ester residues in the proportions 1:1:1:2, and yielded on saponification a crystalline non-reducing glycoside. 3. The structure of the glycoside was shown to be O-alpha-d-galactopyranosyl-(1-->2)-O-alpha-d-glucopyranosyl-(1-->1)-d-glycerol. The fatty acids obtained on saponification were identified by gas-liquid partition chromatography of their methyl esters. 4. The minor glycolipid was obtained as a 1:1 (w/w) mixture with the major component, but after saponification the two glycosides were separated by paper chromatography. Evidence was obtained for the structure of the glycoside derived from the minor glycolipid as 1-O-alpha-d-glucosylglycerol. 5. A general method is described for determining the stereochemistry of the glycerol moiety in 1-linked glycerol glycosides.

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“…It is considered that these effects of ethanol extracts can be attributed to two major factors, the 1 Received July 14, 1954.…”

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Some Effects of Ethanol Extracts of Potatoes on the Activity of a Phosphorylase Preparation

Porter

Rees

1954

Plant Physiol.

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(2) have reported that when potato phosphorylase, prepared by the original method of Hanes (5), acts upon glucose-iphosphate (G-1-P) in the presence of material extracted from potatoes by 80 % ethanol, the course of the reaction may be considerably modified. It was claimed that addition of extracts from potatoes stored at 250 C reduced the color intensity of iodine complexes of the polysaccharides formed, whereas no effect was observed when extracts from potatoes stored at 00 C were added. Color intensity was measured in the Klett-Summerson colorimeter, presumably using a red filter, and it was assumed that the readings provided a valid measure of the relative phosphorylase activity of the enzyme digests under all the experimental conditions used. Accordingly it was concluded that an inhibitor of phosphorylase was present in potatoes stored at 250 C which disappeared after two to three weeks storage at 00 C. It was further suggested that the supposed inhibitor is an important factor in regulating phosphorylase action and that its absence at low temperatures accounts for the well known sweetening phenomenon. Potato phosphorylase has proved difficult to prepare free from contaminating enzymes which can act upon the polysaceharides derived from G-1-P, and Hanes showed that secondary degradation of the reaction products occurred with preparations made by the original procedure. For this reason measurement of the intensity of iodine stains alone is unlikely to provide an accurate measure of the relative phosphorylase activity of such preparations. The effects of ethanol extracts have now been re-examined, following the course of reaction by changes in the color intensity of iodine stains, by measuring the free phosphate released and as well by a study of the reaction products. The phosphatase (or a system yielding free glucose and phosphate from G-1-P) contaminant of the type of enzyme preparation used has been shown (10) to account for only a very small fraction of the free phosphate produced, so that estimates of free phosphate are likely to provide a more trustworthy guide to phosphorylase activity than are measurements of iodine stains.The observation that addition of ethanol extracts of potatoes stored at 250 C profoundly affects the iodine staining properties of the reaction products has been confirmed, but concurrently with the reduction in intensity of iodine stain there was an increase in the amount of phosphate released, suggesting that phosphorylase action was accelerated and not inhibited. It is considered that these effects of ethanol extracts can be attributed to two major factors, the 1 Received July 14, 1954.presence of a naturally occurring priming material in the extracts and of a factor modifying the nature of the polysaceharide derived from G-1-P. Experiments concerning these factors are described in the present communication.No significant difference was observed between the action of extracts from potatoes stored at 250 C and 00 C, although a large increase in sugar content occurred during the c...

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The chromatographic determination of raffinose in raw sugars

Cited by 62 publications

References 0 publications

Production of α-galactosidase by a novel actinomycete Streptomyces griseoloalbus and its application in soymilk hydrolysis

Production of α-galactosidase by a novel actinomycete Streptomyces griseoloalbus and its application in soymilk hydrolysis

The glycolipids from the non-capsulated strain of Pneumococcus I-192R, A.T.C.C. 12213

Some Effects of Ethanol Extracts of Potatoes on the Activity of a Phosphorylase Preparation

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