Details

Autor(en) / Beteiligte

• Pazur, John H.
• Cepure, Austra
• Okada, Shigetaka
• Forsberg, L.Scott

Titel

Comparison of the action of glucoamylase and glucosyltransferase on D-glucose, maltose, and malto-oligosaccharides

Ist Teil von

• Carbohydrate research, 1977-09, Vol.58 (1), p.193-202

Ort / Verlag

Netherlands: Elsevier Ltd

Erscheinungsjahr

1977

Quelle

Elsevier Journal Backfiles on ScienceDirect (DFG Nationallizenzen)

Beschreibungen/Notizen

• The action patterns of glucoamylase (amyloglucosidase) and glucosyltransferase (transglucosylase) on D-[1- 14C]glucose, [1- 14C]maltose, and [1- 14C]malto-oligosaccharides (labeled at position 1 of the D-glucose group at the reducing end) have been investigated by paper-chromatographic and oligosaccharide-mapping techniques. Under the conditions of the experiments, the extent of conversion of D-glucose and of maltose into new oligosaccharides was 2.2 and 1.9% with glucoamylase, and 5.7 and 33% with glucosyltransferase. The major oligosaccharides produced by both enzymes were isomaltose (6- O-α- D-glucopyranosyl-α- D-glucose), panose ( O-α- D-glucopyranosyl (1→6)- O-α- D-glucopyranosyl-(1→4)-α- D-glucose), and nigerose (3- O-α- D-glucopyranosyl-α- D-glucose). The glucosyltransferase also synthesized oligosaccharides from malto-oligosaccharides of higher molecular weight to yield compounds having α-(1→6)-linked D-glucosyl groups at the non-reducing ends. Glucoamylase exhibited little, if any, such activity on malto-oligosaccharides.