The mode of synthesis of levan by Bacillus subtilis levansucrase.
The mode of synthesis of levan by Bacillus subtilis levansucrase.
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枯草芽孢杆菌果聚糖蔗糖酶合成果聚糖的方式。
DOI：
10.1271/bbb1961.49.343
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发表时间：
1985
期刊：
影响因子：
--
通讯作者：
Takehiko Yamamoto
中科院分区：
文献类型：
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作者：
Satoru Yamamoto;M. Iizuka;Toshio Tanaka;Takehiko Yamamoto
进一步研究了Bacillus sub tHis果聚糖蔗糖酶的转移作用，结果表明：该酶在棉子糖上合成的莱万中，每摩尔含有1摩尔半乳糖基葡萄糖作为两个末端糖基之一。该酶在果糖和含14 C-果糖的蔗糖的混合物中合成果聚糖二糖，并且在标记的果糖的C2和未标记的果糖的C6之间形成醚键。果糖残基的转移酶被抑制的反应混合物的离子强度增加。在高分子量莱万的合成中，离子强度的这种抑制效应是严重的。离子强度的增加也抑制了果聚糖蔗糖酶对莱万的水解，但这种作用在低分子量和高分子量果聚糖的水解中几乎以相同的程度发生。在此基础上，对莱万分子的延伸方向和低分子果聚糖的独家合成进行了探讨。
The transfer action of Bacillus sub tHis levansucrase was further studied and the following results were obtained: the levan synthesized on raffinose by the enzyme contained one mole of galactosylglucose per mole as one of the two terminal glycosyl moieties. The enzyme synthesized levanbiose in a mixture of fructose and 14C-fructose-containing sucrose and the ether linkage formed was between the C2 of labelled fructose and the C6 of non-labelled fructose. The transfer of fructosyl residues by the enzyme was suppressed as the ionic strength of the reaction mixture increased. This suppression effect of ionic strength was severe in the synthesis of high molecular weight levan. The hydrolysis of levan by the levansucrase was also suppressed by the increase of ionic strength, but this effect occurred with almost the same degree in the hydrolysis of both low and high molecular weight levans. On the basis of these results, the extending direction of the levan molecule and the exclusive synthesis of low molecular...