Novel quantitative method for the degree of branching in dextran

作者：Kim Young Min; Kimura Atsuo; Kim Doman^*

来源：Food Science and Biotechnology, 2011, 20(2): 537-541.

DOI：10.1007/s10068-011-0075-9

• dextran
• endo-dextranase
• exo-dextranase
• degree of branching

A novel quantitative method for the determination of degree of branching in Leuconostoc mesenteroides B-512F dextran was developed by using the combination of 3 dextran-degrading enzymes. First, Paenibacillus sp. endo-dextranase was randomly degraded B-512F dextran into linear or branched isomalto-oligosaccharides with various degree of polymerization (2-8). Second, Streptococcus mutans dextran glucosidase hydrolyzed linear or branched isomalto-oligosaccharides into glucose and branched isomalto-penta-saccharides. Third, the branched isomaltopenta-saccharide was degraded into glucose by using Bacteroides thetaimicron alpha-glucosidase. The number of branching points in B-512F dextran (5.42%) was determined by the difference in the amount of glucose in the reaction digest between BTGase-PDex and DGase-PDex treatments.

• 出版日期2011-4