α-maltosyl-(1->1)-α-D-tagatopyranose

• 分子结构分类: 有机化合物 - 有机氧化合物
• 英文名称: α-maltosyl-(1->1)-α-D-tagatopyranose
• 英文别名: Glc(a1-4)Glc(a1-1)a-Tag；(2S,3S,4S,5R)-2-[[(2S,3R,4R,5S,6R)-3,4-dihydroxy-6-(hydroxymethyl)-5-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxymethyl]oxane-2,3,4,5-tetrol
• 化学式: C₁₈H₃₂O₁₆
• 分子量: 504.442
• InChiKey: WZKLSJYUWDYSRR-UPLOTWCNSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  -7.1
• 重原子数：
  34
• 可旋转键数：
  7
• 环数：
  3.0
• sp3杂化的碳原子比例：
  1.0
• 拓扑面积：
  269
• 氢给体数：
  11
• 氢受体数：
  16

反应信息

• 作为产物：
  描述：

  maltotriose 、 α-D-tagatopyranose 在 sodium citrate buffer 、 Bacillus stearothermophilus maltogenic amylase 作用下， 以 水 为溶剂， 生成 α-D-glucopyranosyl-(1->1)-α-D-tagatopyranose 、 α-maltosyl-(1->1)-α-D-tagatopyranose
  参考文献：
  名称：

  Transglycosylation of tagatose with maltotriose by Bacillus stearothermophilus maltogenic amylase (BSMA)

  摘要：

  D-Tagatose was transglycosylated by Bacillus stearothermophilus maltogenic amylase (BSMA). and the physicochemical properties of the transfer products were analyzed. Maltosyl-tagatose was the main product of the transglycosylation reaction using maltotriose as the donor and D-tagatose as the acceptor. Glucosyl-tagatose was produced from maltosyl-tagatose by removal of a glucosyl moiety by glucoamylase. The C-13 NMR analysis of glucosyl-tagatose suggested that a linkage was formed between the CA carbon of the glucose unit and the C-1 carbon of the tagatose unit. thereby producing 1,1-alpha-glucosyl-tagatose from the transglycosylation reaction. Hygroscopicity measurements showed that glucosyl-tagatose had water sorption than did tagatose or sucrose. The glass transition temperature of glucosyl-tagatose was -29 degreesC. which is considerably higher than that of tagatose, -45 degreesC. Its structure and physicochemical properties suggest that glucosyl-tagatose has potential as a low-calorie sweetener and cryostabilizer. (C) 2004 Elsevier Ltd. All rights reserved.

  DOI：

  10.1016/j.tetasy.2004.11.060

文献信息

• Transglycosylation of tagatose with maltotriose by Bacillus stearothermophilus maltogenic amylase (BSMA)
  作者：Hoe-Jin Roh、Su-Cheol Kang、Hee-Seob Lee、Doo-Kyung Kim、Sung-Bae Byun、Sung-Joon Lee、Kwan-Hwa Park

  DOI：10.1016/j.tetasy.2004.11.060

  日期：2005.1

  D-Tagatose was transglycosylated by Bacillus stearothermophilus maltogenic amylase (BSMA). and the physicochemical properties of the transfer products were analyzed. Maltosyl-tagatose was the main product of the transglycosylation reaction using maltotriose as the donor and D-tagatose as the acceptor. Glucosyl-tagatose was produced from maltosyl-tagatose by removal of a glucosyl moiety by glucoamylase. The C-13 NMR analysis of glucosyl-tagatose suggested that a linkage was formed between the CA carbon of the glucose unit and the C-1 carbon of the tagatose unit. thereby producing 1,1-alpha-glucosyl-tagatose from the transglycosylation reaction. Hygroscopicity measurements showed that glucosyl-tagatose had water sorption than did tagatose or sucrose. The glass transition temperature of glucosyl-tagatose was -29 degreesC. which is considerably higher than that of tagatose, -45 degreesC. Its structure and physicochemical properties suggest that glucosyl-tagatose has potential as a low-calorie sweetener and cryostabilizer. (C) 2004 Elsevier Ltd. All rights reserved.