Transglycosylation of tagatose with maltotriose by Bacillus stearothermophilus maltogenic amylase (BSMA)

Hoe Jin Roh, Su Cheol Kang, Hee Seob Lee, Doo Kyung Kim, Sung Bae Byun, Sung Joon Lee, Kwan Hwa Park

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)


d-Tagatose was transglycosylated by Bacillus stearothermophilus maltogenic amylase (BSMA), and the physicochemical properties of the transfer products were analyzed. Maltosyl-tagatose was the main product of the transglycosylation reaction using maltotriose as the donor and d-tagatose as the acceptor. Glucosyl-tagatose was produced from maltosyl-tagatose by removal of a glucosyl moiety by glucoamylase. The 13C NMR analysis of glucosyl-tagatose suggested that a linkage was formed between the C-1 carbon of the glucose unit and the C-1 carbon of the tagatose unit, thereby producing 1,1-α-glucosyl- tagatose from the transglycosylation reaction. Hygroscopicity measurements showed that glucosyl-tagatose had greater water sorption than did tagatose or sucrose. The glass transition temperature of glucosyl-tagatose was -29°C, which is considerably higher than that of tagatose, -45°C. Its structure and physicochemical properties suggest that glucosyl-tagatose has potential as a low-calorie sweetener and cryostabilizer.

Original languageEnglish
Pages (from-to)77-82
Number of pages6
JournalTetrahedron Asymmetry
Issue number1
Publication statusPublished - 2005 Jan 10

ASJC Scopus subject areas

  • Catalysis
  • Physical and Theoretical Chemistry
  • Organic Chemistry
  • Inorganic Chemistry


Dive into the research topics of 'Transglycosylation of tagatose with maltotriose by Bacillus stearothermophilus maltogenic amylase (BSMA)'. Together they form a unique fingerprint.

Cite this