IMMP produced by GtfB of Lactobacillus reuteri strain 121

IMMP

TLC analysis of the products synthesized by the L. reuteri 121 GtfB 4,6 glucansucrase enzyme from MOS dp 2-7 and amylose.

IMMP produced by GtfB of Lactobacillus reuteri strain 121

€500.00

The N-terminally- and domain V truncated enzyme GtfB of Lactobacillus reuteri strain 121 converts malto-oligosaccharides and starch in multiple carbohydrate structures. The products formed by the 4,6-glucanotransferase are elongated isomalto-/malto-oligosaccharides (IMMO) and isomalto-/malto-polymers (IMMPs). The enzyme GtfB-ΔN-ΔV converts maltoheptaose with a degree of polymerization (DP) of 7 in linear carbohydrates with DPs ranging from 2 to 35. Size-exclusion chromatography with BioGel P-2 is used to monitor the separated compounds. The glucans of DP > 35 contain 85 % α(1→6), and 15 % α(1→4) glycosidic linkages. Instead, when using amylose V as starting material the product mixture mainly consists of IMMPs. The modified starch products formed by the GtfB enzyme are derived soluble dietary fibers, which are potentially useful in the food industry.

This product is sold for research use only.

Volume

Clear selection

SKU: CE-MDS-3 Category: Modified Starches

Raw material

Malto-oligosaccharides/ Amylose

Glucosidic linkages

α(1→6) and α(1→4)

Branching (yes/no)

No

NMR analysis

85 % α(1→6) and 15 % α(1→4) for glucans DP> 35 with maltoheptaose, 80 % α(1→6) and 12 % α(1→4) and 8 % glucose using Amylose V

Methylation analysis

No data available

Physical form

Lyophilized powder

Solubility

water

Storage temperature (°C)

4

Gangoiti, J., Pijning, T. & Dijkhuizen, L., 2016. The Exiguobacterium sibiricum 255-15 GtfC enzyme represents a novel glycoside hydrolase 70 subfamily of 4,6-α-glucanotransferase enzymes. Applied and Environmental Microbiology, 82(2), pp. 756-766. DOI10.1128/AEM.03420-15

Dobruchowska, J. M. et al., 2012. Structural characterization of linear isomalto-/malto-oligomer products synthesized by the novel GtfB 4,6 α-glucanotransferase enzyme from Lactobacillus reuteri 121. Glycobiology, 4, 22(4), pp. 517-528. DOI 10.1093/glycob/cwr167

Additional information

Volume	100 mg product