Comparison of the ability of β-glucosidases from almonds andFusarium oxysporumto produce n-alkyl-β-glucosides in organic solvents
✍ Scribed by C. Tsitsimpikou; K. Xhirogianni; O. Markopoulou; F. N. Kolisis
- Publisher
- Springer Netherlands
- Year
- 1996
- Tongue
- English
- Weight
- 372 KB
- Volume
- 18
- Category
- Article
- ISSN
- 0141-5492
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✦ Synopsis
The effect of water activity on the synthesis of n-alkyl-BD-glucosides through condensation of glucose and n-alcohols has been studied using the commercially available almond 6glucosidase and &glucosidase isolated from hm-ium oxysporum. The two enzymes exhibited a different water activity optimum The specificity and alcohol reactivity of the two enzymes have also been investigated. Both enzymes prefer primary alcohols. &Glucosidase from E oxysporumpresents a higher affinity for primary alcohols with alkyl chain length of 4-6, whereas in the case of almond &glucosidase both initial velocity and yield decrease when the carbon chain length increases.