Acta Alimentaria
Volume/Issue:
Volume 42: Issue Supplement-1
Oligosaccharide synthesized by glycosyltransferase activity from Pectinex ultra SP-L enzyme preparation
Authors:
G. Styevkó Corvinus University of Budapest Department of Brewing and Distilling Ménesi út 45 H-1118 Budapest Hungary

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Cs. Styevkó Corvinus University of Budapest Department of Brewing and Distilling Ménesi út 45 H-1118 Budapest Hungary

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Á. Hoschke Corvinus University of Budapest Department of Brewing and Distilling Ménesi út 45 H-1118 Budapest Hungary

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Q. Nguyen Corvinus University of Budapest Department of Brewing and Distilling Ménesi út 45 H-1118 Budapest Hungary

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Pages:
99–106
Online Publication Date:
29 Nov 2013
Publication Date:
01 Nov 2013
Article Category:
Journal Article
DOI:
https://doi.org/10.1556/aalim.42.2013.suppl.12
Keywords:
glycosyltransferase; oligosaccharides; Pectinex ultra; maltooligosaccharide; fructooligosaccharide; galactooligosaccharide
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Glycosyltransferase activity of Pectinex ultra SP-L (from Aspergillus aculeatus) commercially available enzyme preparation was studied in mono- and bisubstrate systems using different donors (maltose, lactose, and sucrose) and acceptors (fructose, galactose, glucose, maltose, mannose, xylose, lactose, and sucrose). Oligosaccharides consisting of three monomers were detected in the cases of maltose, sucrose, and lactose as monosubstrates, thus this preparation should contain glucosyl-, fructosyl-, and galactosyl-transferase activity. Generally, yields of oligosaccharides synthesized were higher in bisubstrate systems maltose:sucrose, maltose:lactose, and sucrose:lactose than on monosubstrates. Use of maltose:sucrose bisubstrate resulted new oligosaccharide(s) (fructosyl-maltose or glucosyl-sucrose). The optimal ratio of substrates in the case of maltose:sucrose was determined to be 1:9. Increase of the dry content of the reaction mixture induced the transfer reaction. The highest oligosaccharide content was obtained at 60% (w/v) substrate concentration. In the case of the optimal ratio and dry content, 4.02% (w/v) oligosaccharide (DP3) concentration was achieved. These oligosaccharides may alter prebiotic and biochemical properties in food applications.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535
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Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
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Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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