α-Galactosyl fluoride in transfer reactions mediated by the green coffee beans α-galactosidase in ice
作者:Petra Spangenberg、Corinne André、Virginie Langlois、Michel Dion、Claude Rabiller
DOI:10.1016/s0008-6215(01)00309-3
日期:2002.2
We show that the yields in saccharide synthesis by tranglycosylation with alpha-galactosidase from green coffee beans can be greatly enhanced when working in ice. Thus, methyl alpha-D-galactopyranosyl-(1-->3)-alpha-D-galactopyranoside (3a) produced by reaction of alpha-D-galactopyranosyl fluoride 1 with methyl alpha-D-galactopyranoside (2) is obtained with 51% yield in ice while only 29% is synthesized at 37 degreesC. This result, already previously found by others with proteases and by us with a P-galactosidase appears to be a general property of hydrolases. (C) 2002 Elsevier Science Ltd. All rights reserved.