THE MUTAROTATION OF FRUCTOSE AND THE INVERTASE HYDROLYSIS OF SUCROSE
THE MUTAROTATION OF FRUCTOSE AND THE INVERTASE HYDROLYSIS OF SUCROSE
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DOI：
10.1080/07328308708058870
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发表时间：
1987-01-01
影响因子：
1
通讯作者：
WILSON, L
中科院分区：
文献类型：
--
作者：
COCKMAN, M;KUBLER, DG;WILSON, L
本文用GLC和GLC/MS研究了果糖在水中的变旋作用，确定了平衡组成随温度的变化。主要成分是β-果糖-吡喃糖，β-呋喃果糖和α-呋喃果糖与文献中的研究一致。有少量的α-吡喃果糖和开链酮形式。在变旋过程中的主要变化是β-环的环尺寸变化。吡喃果糖β-果糖，但其他变化也有贡献。由于这个原因，极化率研究这个系统作为一个简单的一阶平衡过程是无效的。蔗糖转化酶催化水解蔗糖已完成的99%的程度在1分钟内。葡萄糖和果糖的变旋，然后研究没有进一步生产的产品从蔗糖的并发症。酶促裂解是立体特异性的，以在α-β中提供保留的构型。吡喃葡萄糖和β-它们各自变旋至平衡。证明了变旋滞后，并讨论了它对蔗糖水解的重要性。
Studies by GLC and GLC/MS of the mutarotation of fructose in water have been made to determine equilibrium composition as a function of temperature. The major components are .beta.-fructo-pyranose, .beta.-fructofuranose and .alpha.-fructofuranose in agreement with studies in the literature. There are small amounts of the .alpha.-fructopyranose and the open-chain ketone form. The major change during mutarotation is the ring size change for .beta.-fructopyranose .dblarw. .beta.-fructofuranose, but other changes contribute. For this reason, polarimetric rate studies of this system as a simple first-order equilibrium process are not valid. Hydrolysis of sucrose catalyzed by invertase has been accomplished to the extent of 99% in 1 min. The mutarotation of glucose and fructose were then studied without the complication of further production of the products from sucrose. The enzymatic cleavage is stereospecific to provide retained configuration in .alpha.-glucopyranose and .beta.-fructofuranose which each mutarotate to equilibrium. The mutarotation lag was demonstrated and its importance to sucrose hydrolysis discussed.