Transglycosylation of naringin by Bacillus stearothermophilusMaltogenic amylase to give glycosylated naringin. |
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| Authors: | S J Lee J C Kim M J Kim M Kitaoka C S Park S Y Lee M J Ra T W Moon J F Robyt K H Park |
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| Institution: | Department of Food Science and Technology and Research Center for New Bio-Materials in Agriculture, Seoul National University, Suwon 441-744, Korea. |
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| Abstract: | Naringin, a bitter compound in citrus fruits, was transglycosylated by Bacillus stearothermophilus maltogenic amylase reaction with maltotriose to give a series of mono-, di-, and triglycosylnaringins. Glycosylation products of naringin were observed by TLC and HPLC. The major glycosylation product was purified by using a Sephadex LH-20 column. The sturcture was determined by using MALDI-TOF MS, methylation analysis, and (1)H and (13)C NMR. The major transglycosylation product was maltosylnaringin, in which the maltose unit was attached by an alpha-1-->6 glycosidic linkage to the D-glucose moiety of naringin. This product was 250 times more soluble in water and 10 times less bitter than naringin. |
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