Transglycosylation of L - Ascorbic Acid
Markosyan A.A., Abelyan L.A., Adamyan M.O., Zаkopyan h.I.
Cyclodextrin glucanotransferases (CGTs, EC 2.4.1.19) from mesophilic, thermophilic, and halophilic
bacteria and maltase (EC 3.2.1.20) from the yeast
Saccharomyces cerevisiae
were used for transglycosylation
of ascorbic acid with starch, maltodextrin,
cyclodextrin, and maltose. These compounds served as
donors of glucosyl residues. CGT from thermophilic strains was shown to be the most potent in this respect (the
degree of transglycosylation was as high as 60%).
bacteria and maltase (EC 3.2.1.20) from the yeast
Saccharomyces cerevisiae
were used for transglycosylation
of ascorbic acid with starch, maltodextrin,
cyclodextrin, and maltose. These compounds served as
donors of glucosyl residues. CGT from thermophilic strains was shown to be the most potent in this respect (the
degree of transglycosylation was as high as 60%).
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