Improvements in enzymatic preparation of alkyl glycosides

Dagmar Bilaničová, Vladimír Mastihuba, Mária Mastihubová, Jana Bálešová and Štefan Schmidt
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Dagmar Bilaničová: Department of Experimental and Applied Genetics, Slovak Medical University, Bratislava, Slovakia
Vladimír Mastihuba: Institute of Chemistry, Center for Glycomics, Slovak Academy of Sciences, Bratislava, Slovakia
Mária Mastihubová: Institute of Chemistry, Center for Glycomics, Slovak Academy of Sciences, Bratislava, Slovakia
Jana Bálešová: Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovakia
Štefan Schmidt: Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovakia

Czech Journal of Food Sciences, 2010, vol. 28, issue 1, 69-73

Abstract: 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; -galactosidase (search for similar items in EconPapers)
Date: 2010
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:28:y:2010:i:1:id:188-2008-cjfs

DOI: 10.17221/188/2008-CJFS

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