Abstract
Xylose glucosides (XGs) have been effectively used in many industries because of their resistance to browning reactions and acids and prebiotic properties. In this study, XGs were synthesized through the transglycosylation reaction of recombinant amylomaltase. The optimal conditions for synthesis included the incubation in 1.5% (wt/vol) tapioca starch, 2% (wt/vol) xylose and 4 U/mL of amylomaltase in 20 mM Tris-HCl buffer, pH 7.0 at 70°C for 120 h. Two products had Mw of 335.10 and 497.20 Da according to mass spectrometry analysis. These mass values corresponded to xylose monoglucoside (XG1) and xylose maltoside (XG2). The determination of XG1 structure was performed by 1H and 13C-NMR analysis to identify α-1,4-glycosidic bond. The long-carbohydrate chains of xylose were less effective in sweetness property and acidic resistance than xylose and sucrose. However, XG1 and XG2 showed more solubility, resistance to browning reactions and prebiotic properties than xylose. Thus, the XGs have the potential as functional ingredients for health benefits.
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