Studies on Enzymatic Synthesis of Oligosaccharides

Abstract

The transglucosidation reaction of brewer’s yeast α-glucosidase was examined under the co-existence of l-sorbose and phenyl-α-glucoside. As the transglucosidation products, three kinds of new disaccharide were chromatographically isolated. It was presumed that these disaccharides consisting of d-glucose and l-sorbose were 1-O-α-d-glucopyranosyl-l-sorbose ([α]D+89.0), 3-O-α-d-glucopyranosyl-l-sorbose ([α]D+69.1) and 4-O-α-d-glucopyranosyl-l-sorbose ([α]D+81.0). The principal product formed in the enzyme reaction was 1-O-α-d-glucopyranosyl-l-sorbose.