Modification of ascorbic acid using transglycosylation activity of Bacillus stearothermophilus maltogenic amylase to enhance its oxidative stability.
Bae HK, Lee SB, Park CS, Shim JH, Lee HY, Kim MJ, Baek JS, Roh HJ, Choi JH, Choe EO, Ahn DU, Park KH.
Bae HK, et al.
J Agric Food Chem. 2002 May 22;50(11):3309-16. doi: 10.1021/jf011550z.
J Agric Food Chem. 2002.
PMID: 12010003
The transglycosylation reaction with maltotriose as donor created mono- and di-glycosyl transfer products with an alpha-(1,6)-glycosidic linkage. In addition, two acarviosine-glucosyl transfer products were generated when transglycosylation was performed with acarbose as a …
The transglycosylation reaction with maltotriose as donor created mono- and di-glycosyl transfer products with an alpha-(1,6)-glycosidic lin …