Wu Chunsen, Zhou Xing, Xu Yan, Li Hongyan, Tian Yaoqi, Xu Xueming, Jin Zhengyu
The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Carbohydr Res. 2014 Jan 30;384:46-50. doi: 10.1016/j.carres.2013.11.014. Epub 2013 Dec 1.
In this study, glucan 1,4-α-maltotriohydrolase (AMTS) from Microbacterium imperiale was purified and characterized. Hydrolysis by AMTS was affected by starch structure (e.g., amylose versus amylopectin) and hydrolysis time. During the initial phase of hydrolysis of maltooligosaccharides (G4-G7), AMTS displayed a unique transfer specificity to the transfer of maltotriosyl units. After extensive hydrolysis, maltotriose became the major end product, followed by glucose and maltose. Maltotetraose (G4) was the smallest donor in transglycosylation reactions by AMTS. This is the first study that reports transglycosylation activity of AMTS on maltooligosaccharides. The results of this study suggest that high purity maltotriose can be produced by the hydrolytic action of AMTS on starch.
在本研究中，对来自帝国微杆菌的葡聚糖1,4-α-麦芽三糖水解酶（AMTS）进行了纯化和表征。AMTS的水解作用受淀粉结构（如直链淀粉与支链淀粉）和水解时间的影响。在麦芽寡糖（G4-G7）水解的初始阶段，AMTS对麦芽三糖基单元的转移表现出独特的转移特异性。经过广泛水解后，麦芽三糖成为主要终产物，其次是葡萄糖和麦芽糖。麦芽四糖（G4）是AMTS转糖基化反应中最小的供体。这是首次报道AMTS对麦芽寡糖的转糖基化活性的研究。本研究结果表明，通过AMTS对淀粉的水解作用可以生产高纯度的麦芽三糖。
