Maltose, reaction

There are alternative pathways leading to the formation of a-glucans in bacteria. In certain bacteria, a glycogen-like a-glucan can be synthesized either directly from sucrose (Reaction (4)) or from maltose (Reaction (5)) or from Glc-l-P via the phosphorylase reaction (Reaction (6)). °... 

They are highly specific in their reactions, e.g., maltose attacks the a glucosidic link (which occurs in maltose), but is without action on the 3-glucosidic links. 

Disaccharides, e.g., lactose, which yield galactose upon hydrolysis, will also give the sparingly-soluble mucic acid but in poorer 3deld. This reaction may be employed for the differentiation between certain disaccharides lactose — mucic + saccharic acids sucrose — saccharic acid only maltose — saccharic acid only. 

Multienzyme Electrodes. Coupling the reactions of two or more immobilized enzymes increases the number of analytes that can be measured. An electro-inactive component can be converted by an enzyme to a substrate that is subsequentiy converted by a second enzyme to form a detectable end product (57). For example, a maltose [69-79-4] sensor uses the enzymes glucoamylase and glucose oxidase, which convert... 

Maltose phosphorylase cannot carry out a similar reaction. The P exchange reaction of sucrose phosphorylase is accounted for by a double-displacement mechanism where E = E-glucose ... 

Maltose phosphorylase proceeds via a single-displacement reaction that necessarily requires the formation of a ternary maltose E Pi (or glucose E glucose-l-phosphate) complex for any reaction to occur. Exchange reactions are a characteristic of enzymes that obey double-displacement mechanisms at some point in their catalysis. 

Maltose, l- 4- -link in, 998 molecular model of, 998 mutarotation of, 998 structure of, 998 Manicone, synthesis of. 805 Mannich reaction. 915 Mannose, biosynthesis of, 1011 chair conformation of, 126 configuration of, 982 molecular model of, 126 Margarine, manufacture of, 1063 Markovnikov. Vladimir Vassilyevich. 192... 

Write a chemical equation, using molecular formulas, for the reaction of maltose with water to form glucose. 

Maltodextrin 182 Maltose 164,165, 181-184 Mandelin s reagent 426 Manganese cations 144 Manganese(II) chloride reagent 333 Mannitol 409,410 Marking the front 132 Marmesin 67 Marquis reaction 352 Marquis reagent 299 Matacil 107... 

Hehre and coworkers showed that beta amylase from sweet potatoes, an inverting, a-specific exo-(l 4)-glucanase, catalyzes the hydrolysis of jS-maltosyl fluoride with complex kinetics which indicated the participation of two substrate molecules in the release of fluoride ion. Furthermore, the reaction was strongly accelerated by the addition of methyl ) -maltoside. Hydrolysis of a-maltosyl fluoride, on the other hand, obeyed Michaelis-Menten kinetics. The main product with both a- and yj-maltosyl fluoride was )S-maltose. The results with )3-maltosyl fluoride were interpreted by the assumption of a glycosylation reaction preceding hydrolysis by which a malto-tetraoside is formed by the replacement of fluoride ion by a second substrate molecule or added methyl -maltoside (see Scheme 5). 

The distinctive aroma of ammonia is often apparent in bakeries but not in the final product. Bakers yeast performs its leavening function by fermenting such sugars as glucose, fructose, maltose, and sucrose. The principal products of the fermentation process are carbon dioxide gas and ethanol, an important component of the aroma of freshly baked bread. The fermentation of the sugar, glucose—an example of a decomposition reaction — is given by the equation in Fig. 5.19.1. 

An early report from Shukla et al.129 showed efficient hydrolysis and isomerization reactions of disaccharides, including cellobiose, maltose, and lactose, over zeolites type A, X, and Y. Abbadi et al.130 studied the hydrolysis of maltose, amylose, and starch over the zeolitic materials H-mordenite, H-beta, and mesoporous MCM-41. The effect of temperature and pressure, as well as that of the Si/Al ratio of H-mordenite and H-beta zeolites, on their catalytic activity was investigated for the... 

With good acceptors, apparent Fmax values increase with increasing acceptor concentration by a factor of about three at 600 mM maltose concentration.36 They decrease, as do initial reaction rates, with increasing concentrations of such weak... 

The final product concentration depends significantly on the ratio of substrate and acceptor. The first acceptor product (panose in the presence of maltose) is favored at high maltose in excess, further tetra- and pentasaccharides are formed in significant amounts.37 Thus isomalto-oligosaccharides (IMOS) can be produced in good yield under appropriate reaction conditions (see Section III). 

Summarizing the results of many investigations, monosaccharides and such derivatives as D-mannitol and D-glucitol are rather weak acceptors. Disaccharides, including such acceptor products as isomaltose, are much better acceptors, except for certain molecules, for instance leucrose, which is not an acceptor.29,46,47 The decrease of enzyme activity with time has been described in terms of a first-order reaction. The inactivation parameters have been calculated for the immobilized enzyme. The inactivation constants kd were 0.0135 (1/d) when maltose was the acceptor (stabilizing), and 0.029 (1/d) when fructose was the acceptor.38... 

F. Paul, E. Oriol, D. Auriol, and P. Monsan, Acceptor reaction of a highly purified dextransucrase with maltose and oligosaccharides. Application to the synthesis of controlled molecular weight dextrans, Carbohydr. Res., 149 (1986) 433-441. 

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