Cho J S, Yoo S S, Cheong T K, Kim M J, Kim Y, Park K H
Department of Food Science & Technology and Research Center for New Bio-Materials in Agriculture, Seoul National University, Suwon 441-744, Korea.
J Agric Food Chem. 2000 Feb;48(2):152-4. doi: 10.1021/jf991044y.
Neohesperidin dihydrochalcone (NHDC), a sweet compound derived from citrus fruits, was modified to a series of its oligosaccharides by transglycosylation activity of Bacillus stearothermophilus maltogenic amylase (BSMA). Maltotriose as a donor was reacted with NHDC as an acceptor to glycosylate for the purpose of increasing the solubility of NHDC. Maltosyl-NHDC was a major transglycosylation product among the several transfer products by TLC analysis. The structure of the major transglycosylation product was determined to be maltosyl-alpha-(1,6)-neohesperidin dihydrochalcone by MALDI-TOF/MS and (1)H and (13)C NMR. Maltosyl-NHDC was 700 times more soluble in water and 7 times less sweet than NHDC.
新橙皮苷二氢查耳酮（NHDC）是一种源自柑橘类水果的甜味化合物，通过嗜热脂肪芽孢杆菌麦芽糖淀粉酶（BSMA）的转糖基化活性将其修饰为一系列低聚糖。以麦芽三糖作为供体与NHDC作为受体进行糖基化反应，目的是提高NHDC的溶解度。通过薄层层析分析，麦芽糊精-NHDC是几种转移产物中的主要转糖基化产物。通过基质辅助激光解吸电离飞行时间质谱（MALDI-TOF/MS）以及氢核磁共振（1H NMR）和碳核磁共振（13C NMR）确定主要转糖基化产物的结构为麦芽糊精-α-(1,6)-新橙皮苷二氢查耳酮。麦芽糊精-NHDC在水中的溶解度比NHDC高700倍，甜度比NHDC低7倍。
