Enzymatic Synthesis of α-D-Glucopyranosyl-2-deoxy-D-glucoses by Transglucosylation Reaction of Buckwheat α-Glucosidase

Abstract

The transglucosylation reaction of buckwheat α-glucosidase was examined under the coexistence of 2-deoxy-D-glucose and maltose. As the transglucosylation products, two kinds of new disaccharide were chromatographically isolated in a crystalline form (hemihydrate). It was confirmed that these disaccharides were 3-O-α-D-glucopyranosyl-2-deoxy-D-glucose ([α]D+132°, mp 130_??_132°C, mp of α-heptaacetate 151_??_152°C) and 4-O-α-D-glucopyranosyl-2-deoxy-D-glucose ([α]D+136°, mp 168-170°), respectively. The principal product formed in the enzyme reaction was 3-O-α-D-glucopyranosyl-2-deoxy-D-glucose.