Reaction Mode of Transglucosidase from Aspergillus niger for Production of Isomaltooligosaccharides

Aspergillus niger 유래의 Transglucosidase의 이소말토올리고당 생성반응 특성

  • Ahn, Jang-Woo (Technical Research Institute, Dongsuh Foods Corporaton) ;
  • Hong, Seung-Shu (Sunil Research Institute) ;
  • Park, Kwan-Wha (Department of Food Science and Technology,Seoul National University,Research Center for New Bio-Materials in Agriculture) ;
  • Seo, Jin-Ho (Department of Food Science and Technology,Seoul National University,Research Center for New Bio-Materials in Agriculture)
  • 안장우 (동서식품기술연구소) ;
  • 홍승서 (선일연구소) ;
  • 박관화 (서울대학교 식품공학과 및 농업생물 신소재 연구센터) ;
  • 서진호 (서울대학교 식품공학과 및 농업생물 신소재 연구센터)
  • Published : 1996.04.30

Abstract

The research was undertaken to characterize the reaction mode of transglucosidase (TG) from Aspergillus niger for the production of isomaltooligosaccharides such as isomaltose, panose and isomaltotriose. TG hydrolyzed maltose to glucose units and produced panose and glucose by transglucosylation. TG hydrolyzed panose to maltose and glucose when panose was used as an initial substrate. The reaction patterns of products when isomaltose, isomaltotriose or isomaltotetraose were used as substrates were different from the case when maltose was used as a substrate. Maltotriose and maltose showed the same formation pattern of products. TG also produced isomaltooligosaccharides from maltooligosaccharides. The production of panote by TG from maltose was mathematically described by Michaelis-Menten kinetics. The kinetic constants, $V_{max}$ (the maximum velocity) and $K_m$ (Michaelis constant), were estimated by Lineweaver-Burk plot to be 400 M/min and 21.4 mM, respectively.