Enzymatic Preparation of Novel Non-reducing Oligosaccharides Having an Isomaltosyl Residue by Using the Transfer Action of Isomaltodextranase from Arthrobacter globiformis T6

Abstract

Non-reducing oligosaccharides having an isomaltosyl residue, various alkyl α-isomaltosides, 6_G-α-isomaltosyl sucrose, and 6-α-isomaltosyl trehalose, were prepared in more than 30% yields using the transfer action of isomaltodextranase (EC 3.2.1.94) from Arthrobacter globiformis T6. 6_G-α-Isomaltosyl sucrose and 6-α-isomaltosyl trehalose were hydrolyzed by isomaltodextranase more easily than alkyl α-isomaltosides. The structure of these transfer products were identified by the hydrolysis of isomaltodextranase, reducing end analysis, methylation analysis, and ¹H-NMR analysis.