Transglycosylation of neohesperidin dihydrochalcone by Bacillus stearothermophilus maltogenic amylase |
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| Authors: | Cho J S Yoo S S Cheong T K Kim M J Kim Y Park K H |
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| Affiliation: | Department of Food Science & Technology and Research Center for New Bio-Materials in Agriculture, Seoul National University, Suwon 441-744, Korea. |
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| Abstract: | Neohesperidin dihydrochalcone (NHDC), a sweet compound derived from citrus fruits, was modified to a series of its oligosaccharides by transglycosylation activity of Bacillus stearothermophilus maltogenic amylase (BSMA). Maltotriose as a donor was reacted with NHDC as an acceptor to glycosylate for the purpose of increasing the solubility of NHDC. Maltosyl-NHDC was a major transglycosylation product among the several transfer products by TLC analysis. The structure of the major transglycosylation product was determined to be maltosyl-alpha-(1,6)-neohesperidin dihydrochalcone by MALDI-TOF/MS and (1)H and (13)C NMR. Maltosyl-NHDC was 700 times more soluble in water and 7 times less sweet than NHDC. |
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