嗜热脂肪芽孢杆菌麦芽糖淀粉酶对新橙皮苷二氢查耳酮的转糖基化作用

Transglycosylation of neohesperidin dihydrochalcone by Bacillus stearothermophilus maltogenic amylase.

作者信息

Cho J S, Yoo S S, Cheong T K, Kim M J, Kim Y, Park K H

机构信息

Department of Food Science & Technology and Research Center for New Bio-Materials in Agriculture, Seoul National University, Suwon 441-744, Korea.

出版信息

J Agric Food Chem. 2000 Feb;48(2):152-4. doi: 10.1021/jf991044y.

DOI:10.1021/jf991044y

PMID:10691608

Abstract

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.

摘要

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。