Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Enzymatic Synthesis and Characterization of Galactosyl Trehalose Trisaccharides

  • Kim, Bong-Gwan (Department of Food and Nutrition, Yonsei University) ;
  • Lee, Kyung-Ju (Department of Food and Nutrition, Yonsei University) ;
  • Han, Nam-Soo (Department of Food Science and Technology, Chungbuk National University) ;
  • Park, Kwan-Hwa (Center for Agricultural Biomaterials, Department of Food Science and Technology, School of Agricultural Biotechnolgy, Seoul National University) ;
  • Lee, Soo-Bok (Department of Food and Nutrition, Yonsei University)
  • Published : 2007.02.28
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Abstract

[ ${\alpha},\;{\alpha}$ ]-Trehalose was efficiently modified by a transgalactosylation reaction of Escherichia coli ${\beta}-galactosidase$ using lactose as a donor to yield two galactosyl trehalose trisaccharides. The reaction products of trehalose by the enzyme were observed by thin layer chromatography (TLC) and high performance anion exchange chromatography (HPAEC) and were purified by BioGel P2 gel permeation chromatography and recycling preparative HPLC. Liquid chromatography-mass spectrometry (LC-MS) and ^{13}C$ nuclear magnetic resonance (NMR) analyses revealed that the structures of the main products were $6^2-{\beta}-D-galactosyl$ trehalose (1) and $4^2-{\beta}-D-galactosyl$ trehalose (2). A reaction of 30%(w/v) trehalose and 15%(w/v) lactose at pH 7.5 and $45^{\circ}C$ resulted in a total yield of approximately 27-30% based on the amount of trehalose used. The galactosyl trehalose products were not hydrolyzed by trehalose. In addition the mixture of transfer products (9:1 ratio of 1 to 2) showed higher thermal stability than glucose, lactose, and maltose, but less than trehalose, against heat treatment over $100^{\circ}C$ at pH 4 and 7. It also exhibited better thermal stability than sucrose at pH 4 alone.

Keywords

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