Action of transglucosidase from Aspergillus niger on maltoheptaose and [U–13C]maltose

Oligosaccharides synthesized from a mixture of maltoheptaose and [U–13C]maltose with transglucosidase [EC 2.4.1.24] from Aspergillus niger were investigated. When the reaction mixture was incubated at 15 °C for 1 h, several types of oligosaccharides with DP (degree of polymerization) 2 to DP8 containing α-d-Glcp-(1→6)-maltoheptaose were detected by liquid chromatography–mass spectrometry (LC–MS) and methylation analysis. Most of these compounds consisted of α-(1→4) linkages in the main chain and α-(1→6) linkages at the non-reducing ends. However, when the reaction mixture was incubated for 96 h, most of these products were converted into oligosaccharides with DP2 to DP5 consisting of only α-(1→6) linkages. These results suggested that A. niger transglucosidase rapidly transferred glucosyl residues to maltooligosaccharides, and gradually hydrolyzed both α-(1→4) linkages and α-(1→6) linkages at the non-reducing end, and transformed these into smaller molecules of mainly α-(1→6) linkages.

Figure optionsDownload as PowerPoint slide