Maltose reaction with

K. Heincke, B. Demuth, H. J. Joerdening, and K. Buchholz, Kinetics of the dextransucrase acceptor reaction with maltose Experimental results and modeling, Enzyme Microb. Technol., 24 (1999) 523-534. 

The benzoyl group on 0-6 showed unusual resistance to hydrolysis, and 1.5% of 6-0-benzoylcellobiose and 31.6% of 6-O-benzoylmaltose were isolated from ammonolysis of the perbenzoates of cellobiose50 and maltose,51 respectively. For the latter, only after 15 days of reaction with 16% methanolic ammonia was the 6-O-benzoyl group completely eliminated. 

Not all of the acceptors react with equal efficiency. In a series of reactions with different acceptors with a 1 1 acceptor-to-sucrose ratio at 80 mAf, the amount of dextran formed in the reaction was determined for Leuc. mesenteroides B-512FM dextransucrase.108 Maltose was the most effective acceptor for decreasing the amount of dextran formed. Sixteen other acceptors were compared on a relative scale, with maltose defined as 100%. The next best acceptor was isomaltose (89%), followed by nigerose (58%), methyl a-D-glucopyranoside (52%), D-glucose (17%), turanose (13%), lactose (11%), cellobiose (9%), and D-fructose (6.4%). 

Figure 7.21 Determination of the structure of Bacillus amyloliquefaciens a-amylase limit dextrin, using enzymes no reaction with (3-amylase (b) reaction with pullulanase to give maltose + maltotriose (c) reaction of glucoamylase to give two tetrasaccharides, both ofwhich are eventually converted into panose + glucose. Analysis of the reactions can be made by thin layer chromatography239.

Maltose, heptaacetate, I, 81 a-Maltose, octaacetate, III, 377 -Maltose, octaacetate, III, 377 Maltose, phenylosazone, reaction with KOH, III, 40... 

Optical rotatory changes during ooupliiig reactions with B. nacerans A, /3-dextrin with maltose B, /3-dextrin with sucrose C, /3-dextrin with D, (3-dextriii alone (control) K, a-dextrin and methyl a-n-glucopyrano-dextrin and sucrose (I, a-dextrin and -glueose H, a-dextrin alone (con-... 

The range of values of x (the number of D-glucose residues being transferred from G to G ) depends on the nature of the substrates, as well as the specificity of the enzyme. In homologizing reactions with maltose, x can be as small as 1. In this case, the reaction becomes equivalent to the amylo-maltase reaction. 

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