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Improvements in enzymatic preparation of alkyl glycosides

Author

Listed:
  • 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)

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.

Suggested Citation

  • Dagmar Bilaničová & Vladimír Mastihuba & Mária Mastihubová & Jana Bálešová & Štefan Schmidt, 2010. "Improvements in enzymatic preparation of alkyl glycosides," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(1), pages 69-73.
    • Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:1:id:188-2008-cjfs
    DOI: 10.17221/188/2008-CJFS
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