Czech J. Food Sci., 2010, 28(1):69-73 | DOI: 10.17221/188/2008-CJFS
Improvements in enzymatic preparation of alkyl glycosides
- 1 Department of Experimental and Applied Genetics, Slovak Medical University, Bratislava, Slovakia
- 2 Institute of Chemistry, Center for Glycomics, Slovak Academy of Sciences, Bratislava, Slovakia
- 3 Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovakia
Three glycosides of middle chain aliphatic alcohols (hexanol and heptanol) were prepared by enzymatic glycosidation. The preparation of hexyl β-D-glucopyranoside was achieved in moderate yields via reverse hydrolysis catalysed by defatted meals from almond, apricot, and peach kernels. The apricot meal as a cheap source of β-glucosidase was found to have catalytic efficiency resembling to that of the almond meal. Hexyl and heptyl β-D-galactopyranosides were prepared from D-lactose by transgalactosidation catalysed by commercial β-galactosidases from Aspergillus oryzae in two-phase system. The improvement of the product yields was achieved by a simple replacement of the organic phase (serving as a pool of acceptor alcohol and extracted product) with a fresh portion of the acceptor.
Keywords: alkyl glycosides; plant seed glycosidases; β-glucosidase; β-galactosidase
Published: February 28, 2010 Show citation
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