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果聚糖蔗糖酶合成果聚糖。影响果聚糖合成速率和聚合度的一些因素。

Synthesis of levan by levansucrase. Some factors affecting the rate of synthesis and degree of polymerization of levan.

作者信息

Tanaka T, Oi S, Yamamoto T

出版信息

J Biochem. 1979 Jan;85(1):287-93. doi: 10.1093/oxfordjournals.jbchem.a132322.

Abstract

The addition of levan as a so-called "acceptor" accelerated the rate of polymerization of levan catalyzed by levansucrase [EC 2.4.1.10]. However, this effect was seen only under conditions of low ionic strength. Under conditions of high ionic strength, only levan with an average degree of polymerization (DP) of 120 was synthesized with a reasonable yield. Incorporation of [14C]fructose residues into levan of high molecular weight (DP 1,200) added as an "acceptor" at high ionic strength was slight. It is suggested that the DP of levan synthesized is generally regulated by ionic strength, and that enzymic synthesis of levan occurs in the absence of an "acceptor."

摘要

添加果聚糖作为所谓的“受体”可加速果聚糖蔗糖酶[EC 2.4.1.10]催化的果聚糖聚合速率。然而,这种效应仅在低离子强度条件下可见。在高离子强度条件下,仅以合理产率合成了平均聚合度(DP)为120的果聚糖。在高离子强度下作为“受体”添加的高分子量(DP 1200)果聚糖中,[14C]果糖残基的掺入量很少。这表明合成的果聚糖的DP通常受离子强度调节,并且果聚糖的酶促合成在没有“受体”的情况下发生。

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