Enzymatic synthesis of butyiglycosides by glycosidases
Identifieur interne : 002913 ( Main/Merge ); précédent : 002912; suivant : 002914Enzymatic synthesis of butyiglycosides by glycosidases
Auteurs : A. Ismail [France] ; M. Ghoul [France]Source :
- Biotechnology Letters [ 0141-5492 ] ; 1996-10-01.
Descripteurs français
- Wicri :
- topic : Glucose, Lactose, Saccharose.
English descriptors
- KwdEn :
- Acetate buffer, Alkylglycosides, Almond, Aspergillus, Aspergillus oryzae, Bakers yeast, Biotechnol, Bitter almonds, Butanol, Butylgalactoside, Butylgalactosides, Butylglucoside, Butylglucoside synthesis, Butylglucosides, Butylglycosides, Chahid, Enzymatic synthesis, First process, Fructose, Galactose, Galactosidase, Glucose, Glucosidase, Glycosyl, Glycosyl donor, Invertase, Kluyveromyces, Kluyveromyces lactis, Lactis, Lactose, Lett, Mmol, Organic media, Oryzae, Phosphate buffer, Second process, Steady state, Sucrose, Sugar esters, Volume ratio, Vulfson, Water content.
- Teeft :
- Acetate buffer, Alkylglycosides, Almond, Aspergillus, Aspergillus oryzae, Bakers yeast, Biotechnol, Bitter almonds, Butanol, Butylgalactoside, Butylgalactosides, Butylglucoside, Butylglucoside synthesis, Butylglucosides, Butylglycosides, Chahid, Enzymatic synthesis, First process, Fructose, Galactose, Galactosidase, Glucose, Glucosidase, Glycosyl, Glycosyl donor, Invertase, Kluyveromyces, Kluyveromyces lactis, Lactis, Lactose, Lett, Mmol, Organic media, Oryzae, Phosphate buffer, Second process, Steady state, Sucrose, Sugar esters, Volume ratio, Vulfson, Water content.
Abstract
Abstract: Production of butylglucoside by β-Glucosidase from bitter almonds was achieved with a yield of 44 % (mol/mol), while synthesis of butylgalactoside has been shown to depend on both the nature of reaction (transglycosylation or reversed hydrolysis) and the enzyme used. 55% of butylglucoside and 29% of butylgalactoside (mol/mol) were obtained with 10 % and 20 % (v/v) of water, respectively. Production of butylglucoside and butylgalactoside from lactose was performed with a yield of more than 57 % (mol/mol).
Url:
DOI: 10.1007/BF00128592
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ISTEX:33D43F211668C4267BBB493C24E5951EBE69F7E3Le document en format XML
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<term>Almond</term>
<term>Aspergillus</term>
<term>Aspergillus oryzae</term>
<term>Bakers yeast</term>
<term>Biotechnol</term>
<term>Bitter almonds</term>
<term>Butanol</term>
<term>Butylgalactoside</term>
<term>Butylgalactosides</term>
<term>Butylglucoside</term>
<term>Butylglucoside synthesis</term>
<term>Butylglucosides</term>
<term>Butylglycosides</term>
<term>Chahid</term>
<term>Enzymatic synthesis</term>
<term>First process</term>
<term>Fructose</term>
<term>Galactose</term>
<term>Galactosidase</term>
<term>Glucose</term>
<term>Glucosidase</term>
<term>Glycosyl</term>
<term>Glycosyl donor</term>
<term>Invertase</term>
<term>Kluyveromyces</term>
<term>Kluyveromyces lactis</term>
<term>Lactis</term>
<term>Lactose</term>
<term>Lett</term>
<term>Mmol</term>
<term>Organic media</term>
<term>Oryzae</term>
<term>Phosphate buffer</term>
<term>Second process</term>
<term>Steady state</term>
<term>Sucrose</term>
<term>Sugar esters</term>
<term>Volume ratio</term>
<term>Vulfson</term>
<term>Water content</term>
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<term>Aspergillus</term>
<term>Aspergillus oryzae</term>
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<term>Biotechnol</term>
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<term>Butanol</term>
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<term>Enzymatic synthesis</term>
<term>First process</term>
<term>Fructose</term>
<term>Galactose</term>
<term>Galactosidase</term>
<term>Glucose</term>
<term>Glucosidase</term>
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<term>Glycosyl donor</term>
<term>Invertase</term>
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<term>Kluyveromyces lactis</term>
<term>Lactis</term>
<term>Lactose</term>
<term>Lett</term>
<term>Mmol</term>
<term>Organic media</term>
<term>Oryzae</term>
<term>Phosphate buffer</term>
<term>Second process</term>
<term>Steady state</term>
<term>Sucrose</term>
<term>Sugar esters</term>
<term>Volume ratio</term>
<term>Vulfson</term>
<term>Water content</term>
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<front><div type="abstract" xml:lang="en">Abstract: Production of butylglucoside by β-Glucosidase from bitter almonds was achieved with a yield of 44 % (mol/mol), while synthesis of butylgalactoside has been shown to depend on both the nature of reaction (transglycosylation or reversed hydrolysis) and the enzyme used. 55% of butylglucoside and 29% of butylgalactoside (mol/mol) were obtained with 10 % and 20 % (v/v) of water, respectively. Production of butylglucoside and butylgalactoside from lactose was performed with a yield of more than 57 % (mol/mol).</div>
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