不同4,6-α-葡聚糖转移酶对异麦芽/麦芽糖形成的影响

IF 6.2 1区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of Agricultural and Food Chemistry Pub Date : 2025-10-02 DOI:10.1021/acs.jafc.5c07954

Nele Brand,Oliver Müller,Daniel Wefers

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引用次数: 0

摘要

GtfB I型酶是4,6-α-葡聚糖转移酶的一个亚家族，是通过合成α-1,6链将淀粉转化为异麦芽糖/麦芽多糖（imps）的酶。imps的结构高度依赖于所使用的酶和底物。本研究通过不同底物和条件，对8种GtfB I型酶的IMMP形成进行了详细的研究。1H NMR分析了酶的结构组成（包括释放葡萄糖的部分），发现pH和温度对酶的产物组成影响不大。然而，酶的指纹图谱分析显示，imps的1,6连接部分的长度分布存在酶依赖性差异。HPAEC-PAD和核磁共振谱的详细反应监测表明，IMMP的合成最初使用较大的低聚糖，并且支链麦芽糖-低聚糖也被转化。总的来说，获得了反应时间过程和产物结构组成的详细信息。

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Characterization and Monitoring of Isomalto/Malto-Polysaccharide Formation by Different 4,6-α-Glucanotransferases.

GtfB type I enzymes, a subfamily of 4,6-α-glucanotransferases, are enzymes which convert starch into isomalto/malto-polysaccharides (IMMPs) by synthesizing α-1,6-linked chains. The structure of IMMPs highly depends on the enzyme and the substrate used. In this study, the IMMP formation of eight GtfB type I enzymes was investigated in detail by using different substrates and conditions. 1H NMR spectroscopy was used to analyze the structural composition (including the portion of released glucose) and revealed little impact of pH and temperature on the product composition for the investigated enzymes. However, enzymatic fingerprinting analysis revealed enzyme-dependent differences in the length distribution of the 1,6-linked sections of the IMMPs. A detailed reaction monitoring by HPAEC-PAD and NMR spectroscopy showed that larger oligosaccharides are initially used for IMMP synthesis and that branched malto-oligosaccharides are also converted. Overall, detailed information on the reaction time course and the structural composition of the products were obtained.

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来源期刊

Journal of Agricultural and Food Chemistry 农林科学-农业综合

CiteScore

9.90

自引率

8.20%

发文量

1375

审稿时长

2.3 months

期刊介绍： The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.