Abstract
The reversal of the hydrolytic activity of α-mannosidase from jack bean has been studied in high concentrations of mannose. From an initial concentration of 85% mannose (w/w), a maximum yield of 70% (w/w) di- and oligosaccharides was obtained. The products were separated by gel chromatography and high-performance liquid chromatography, and characterized by gas-liquid chromatographymass spectrometry and 1H-nuclear magnetic resonance spectroscopy. The equilibrium for the formation of di- and oligosaccharides was investigated, and the equilibrium constant for the formation of disaccharides was calculated to be 5.5 ± 0.9. The stability of the enzyme and the rate of formation of disaccharides were studied as functions of temperature, pH, and starting concentration of mannose. It was shown that the enzyme was not inhibited by a total sugar concentration of 83% (w/w), compared with 40%.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
