Publication

Production of functionalized dextrins by enzymic transfer of a-cyclodextrin

Albert Renken
1988
Conference Papers

Abstract

The transfer of cyclodextrins to unusual acceptors in order to synthesize functionalized linear dextrins with the cyclodextrin glycosyltransferase from Klebsiella pneumoniae was investigated. This enzyme catalyzed the transfer of a-cyclodextrin only. The acceptor mol. had to contain D-glucose with the reducing C1 position blocked and the C4 position underivatized. The transfer products may be of interest as defined substrates in enzymol., as modified carbohydrates for dietetic foods, and as carrier systems for drugs.

Official source

https://infoscience.epfl.ch/entities/publication/caa3559f-5032-4eab-bdf3-c6e3799dc467

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Albert Renken
1988
Conference Papers

Abstract

Official source

https://infoscience.epfl.ch/entities/publication/caa3559f-5032-4eab-bdf3-c6e3799dc467

About this result

Related concepts (26)

Glucose

Glucose is a sugar with the molecular formula . Glucose is overall the most abundant monosaccharide, a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using energy from sunlight, where it is used to make cellulose in cell walls, the most abundant carbohydrate in the world. In energy metabolism, glucose is the most important source of energy in all organisms. Glucose for metabolism is stored as a polymer, in plants mainly as starch and amylopectin, and in animals as glycogen.

Enzyme catalysis

Enzyme catalysis is the increase in the rate of a process by a biological molecule, an "enzyme". Most enzymes are proteins, and most such processes are chemical reactions. Within the enzyme, generally catalysis occurs at a localized site, called the active site. Most enzymes are made predominantly of proteins, either a single protein chain or many such chains in a multi-subunit complex. Enzymes often also incorporate non-protein components, such as metal ions or specialized organic molecules known as cofactor (e.

Starch

Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin.