Kinetics of the dextransucrase acceptor reaction with maltose—experimental results and modeling

Heincke, Kristin; Demuth, Bernd; Jördening, Hans‐Joachim; Buchholz, Klaus

doi:10.1016/s0141-0229(98)00150-1

Cited by 55 publications

(60 citation statements)

References 39 publications

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“…Oligosaccharides concentrations found herein are in agreement to the obtained by Rabelo et al (2006) for oligosaccharides synthesis using maltose as acceptor. Maltose is the strongest known acceptor of dextransucrase while fructose and glucose are considered weak acceptors (Heincke et al 1999). It is not possible to compare our results with the results of other groups on oligosaccharides synthesis in fruit juices due to the lack of publication in this field.…”

Section: Resultsmentioning

confidence: 68%

“…Oligosaccharides with degrees of polymerization from 2 to 12 were obtained. Oligosaccharides synthesized by dextransucrase are homologous series (Heincke et al 1999). Thus, the chain elongation depends on the availability of the shorter chain precursor.…”

Section: Resultsmentioning

confidence: 99%

“…Degrees of polymerizations up to 10 units of glucose, with glucose being incorporated by enzymatic synthesis through α-1,6 glycosidic bonds are known as prebiotic oligosaccharides. These oligosaccharides, although present relevant technical applications, are considered of difficult synthesis (Heincke et al 1999;Rabelo et al 2006.…”

Section: Introductionmentioning

confidence: 99%

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Cashew juice containing prebiotic oligosaccharides

2012

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The enzyme dextransucrase in a medium containing sucrose and an acceptor as substrate synthesizes prebiotics oligosaccharides. The cashew apple juice works as a source of acceptors because it is rich in glucose and fructose (enzyme acceptors). The use of cashew apple juice becomes interesting because it aims at harnessing the peduncle of the cashew that is wasted during the nut processing, which is the product of greater economic expression. The production of dextransucrase enzyme was done by fermentative process by inoculating the bacterium Leuconostoc mesenteroides NRRL B512F into a culture medium containing sucrose as the only carbon source. Thus, the aim of this work was the production of prebiotic oligosaccharides by enzymatic process with addition of the dextransucrase enzyme to the clarified cashew apple juice. Dextran yield was favored by the combination of low concentrations of sucrose and reducing sugars. The formation of oligosaccharides was favored by increasing the concentration of reducing sugars and by the combination of high concentrations of sucrose and reducing sugars, the highest concentration of oligosaccharides obtained was 104.73 g/L and the qualitative analysis showed that at concentrations of 25 g/L and 75 g/L of sucrose and reducing sugar, respectively, it is possible to obtain oligosaccharides of degree of polymerization up to 12. The juice containing prebiotic oligosaccharide is a potential new functional beverage.

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Section: Resultsmentioning

confidence: 68%

Section: Resultsmentioning

confidence: 99%

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Cashew juice containing prebiotic oligosaccharides

2012

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“…Nevertheless, if there is an acceptor (maltose, fructose, glucose, etc.) as the predominant substrate, and sucrose as the secondary substrate, the enzyme produces prebiotic oligosaccharides (Heincke et al 1999;Rabelo et al 2006). In the enzymatic synthesis media, besides the IMOs as reaction products, there are glucose, maltose (non-consumed substrates) and fructose (a by-product of sucrose hydrolysis).…”

Section: Introductionmentioning

confidence: 99%

Chromatographic Separation of Isomaltooligosaccharides on Ion-Exchange Resins: Effect of the Cationic Form

Rabelo

Pereira

Rodrigues

et al. 2012

Adsorption Science & Technology

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Prebiotic isomaltooligosaccharides (IMOs) are composed of α-Dglucose units linked by glucosidic α (1∅6) bonds and they remain intact until reaching the large bowels, where they are metabolized by bifidobacteria and lactobacillus. These saccharides can also be synthesized enzymatically, wherein the reaction media is composed of monosaccharides (glucose and fructose), disaccharides (sucrose and maltose), IMOs (the product of interest) and dextrans. Dextrans are readily separated by solvent precipitation; however, continuous chromatographic separation (simulated moving bed or SMB) should be an interesting option for the enrichment and purification of IMOs from monoand disaccharides. The objective of the present work was to measure fundamental adsorption data of IMOs, mono-and disaccharides in preparative columns packed with ion-exchange resin of different cationic forms (K + , Ca + , H + and Na + ), so as to verify the influence of the cation on the selectivity and capacity. Ion exchange in H + form showed the best performance in terms of selectivity between maltose and maltotriose, but the resin in the K + form had superior adsorption capacities. Additionally, on the basis of equilibrium theory, optimal SMB operating conditions for resin H + will yield the highest productivity as compared with the other cationic forms.

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“…A enzima promove a quebra da sacarose em unidades de glicose e frutose. As unidades de glicose são então polimerizadas formando a dextrana 5 . Segundo o mecanismo de inserção, o mais aceito atualmente para a síntese, a cadeia dextrana cresce ligada à enzima, sendo as unidades de glicose insertadas entre a cadeia polimérica e o sítio ativo 3 .…”

Section: Introductionunclassified

Produção de ácido lático e dextrana utilizando suco de caju como substrato

Honorato¹,

Rabelo²,

Pinto³

et al. 2007

Ciênc. Tecnol. Aliment.

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ResumoO presente trabalho teve como objetivo estudar a utilização de excedentes agrícolas como substrato para produção de dextrana e ácido lático. As fermentações foram conduzidas com o microorganismo Leuconostoc mesenteroides B512F, em meio contendo suco de caju e sacarose. As concentrações de açúcar redutor e sacarose foram variadas de acordo com um planejamento experimental. No final da fermentação foram quantificados a dextrana, o ácido lático e a biomassa produzida. Os resultados foram avaliados através da metodologia de análise de superfície de resposta. De acordo com os resultados obtidos, a elevação da concentração de açúcares favorece a produção de dextrana e de ácido lático. A utilização do suco de caju como substrato alternativo para produção de dextrana e ácido lático apresentou viabilidade técnica. Palavras-chave: processos fermentativos; substratos alternativos; ácido lático; suco de caju. AbstractThe main aim of the present work was to study the use of agriculture excess as substrates for dextran and lactic acid production. The fermentations were carried out with the microorganism Leuconostoc mesenteroides B512F in a medium containing cashew apple juice and sucrose. The concentrations of reducing sugar and sucrose were varied according to factorial planning. At the end of the fermentation the dextran, the lactic acid and biomass produced were quantified.The results were analyzed by the surface response analysis methodology. According to the results increasing the sugar level favors dextran and lactic acid production. The use of cashew apple juice as an alternative substrate for dextran and lactic acid production presented technical viability.

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Kinetics of the dextransucrase acceptor reaction with maltose—experimental results and modeling

Cited by 55 publications

References 39 publications

Cashew juice containing prebiotic oligosaccharides

Cashew juice containing prebiotic oligosaccharides

Chromatographic Separation of Isomaltooligosaccharides on Ion-Exchange Resins: Effect of the Cationic Form

Produção de ácido lático e dextrana utilizando suco de caju como substrato

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