Synthesis of Thermo- and Acid-stable Novel Oligosaccharides by Using Dextransucrase with High Concentration of Sucrose

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著者

    • Nam Seung-Hee NAM Seung-Hee
    • School of Biological Sciences and Technology and Institute of Bioindustrial Technology, Jeonnam National University
    • Ko Eun-Ah KO Eun-Ah
    • School of Biological Sciences and Technology and Institute of Bioindustrial Technology, Jeonnam National University
    • BRETON Vincent
    • Laboratoire de Physique Corpusculaire, Universite Blaise Pascal
    • ABADA Emad
    • Botany and Microbiology Department, Faculty of Science, Helawn University
    • KIM Doman
    • School of Biological Sciences and Technology and Institute of Bioindustrial Technology, Jeonnam National University

抄録

A method is presented for synthesizing thermo-, acid-stable glucooligosaccharides (TASOG) from sucrose (2.5-4 <small>M</small>) using a dextransucrase prepared from <i>Leuconostoc mesenteroides</i> B-512FMCM. The degree of polymerization (DP) of oligosaccharides synthesized was from 2 to 11. TASOG resisted hydrolysis of its glycosidic linkages at 140°C and pH 6.0 for 1 h. It was stable at pHs ranging from 2 to 4 at 120°C. A method for synthesizing fructo-oligosaccharides (TASOF) with high concentrations of sucrose (1-3 <small>M</small>) by using levansucrase prepared from <i>L. mesenteroides</i> B-1355C was also developed. The DP of oligosaccharides synthesized according to the present method ranged from 2 to over 15. The TASOF was also stable at pHs ranging from 2 to 4 under 120°C. The percentage of TASOF in the reaction digest was 95.7% (excluding monosaccharides; 4.3% was levan). Both oligosaccharides effectively inhibited the formation of insoluble glucan, and the growth and acid production of <i>Streptococcus sobrinus</i>. TASOG and TASOF potentially can be used as sweeteners for food and beverages where thermo- and acid-stable properties are required and as potential inhibitors of dental caries.

収録刊行物

  • Journal of applied glycoscience  

    Journal of applied glycoscience 54(2), 147-155, 2007-04-20 

    The Japanese Society of Applied Glycoscience

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各種コード

  • NII論文ID(NAID)
    10018617707
  • NII書誌ID(NCID)
    AA11809133
  • 本文言語コード
    ENG
  • 資料種別
    REV
  • ISSN
    13447882
  • NDL 記事登録ID
    8828181
  • NDL 雑誌分類
    ZP24(科学技術--化学・化学工業--糖・澱粉)
  • NDL 請求記号
    Z17-15
  • データ提供元
    CJP書誌  NDL  J-STAGE 
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