47491-70-3Relevant articles and documents
Sustainable synthesis of N-acetyllactosamine using an immobilized β-galactosidase on a tailor made porous polymer
Aires-Trapote, Antonio,Tamayo, Aitana,Rubio, Juan,Rumbero, Angel,Hernáiz, María J.
, p. 40375 - 40383 (2015/05/20)
Porous polymer particles containing surface epoxy groups were synthesized for immobilizing β-galactosidase from Bacillus circulans. Enzyme immobilization was achieved by covalent attachment to a custom made porous polymer and the biocatalyst was character
Solvents derived from glycerol modify classical regioselectivity in the enzymatic synthesis of disaccharides with Biolacta β-galactosidase
Perez-Sanchez, Maria,Sandoval, Manuel,Cortes-Cabrera, Alvaro,Garcia-Marin, Hector,Sinisterra, Jose V.,Garcia, Jose I.,Hernaiz, Maria J.
experimental part, p. 2810 - 2817 (2011/12/05)
Green solvents made from glycerol change the classical regioselectivity of Biolacta No 5 β-galactosidase, from β(1→4) to β(1→6) linkages when a 2 M concentration was used. In order to explain these results, the non-proteic compounds present in
The efficient enzymatic synthesis of N-acetyllactosamine in an organic co-solvent
Yoon, Jung Hae,Rhee, Joon Shick
, p. 377 - 383 (2007/10/03)
In the presence of β-galactosidase from Bifidobacterium bifidum, N-acetyllactosamine was synthesized in significantly enhanced yield compared with earlier routes. Different proportions of the (1→4)- and (1→6)-linked forms were obtained depending on the choice of enzyme and reaction conditions, viz. the nature of added organic co-solvent (20-80% of 2-ethoxy ethyl ether, trimethyl phosphate, or acetone). The β-(1→4)-linked disaccharide was the major product and the β-(1→6)-linked disaccharide was the minor product. With β-galactosidases from P. multicolor, A. oryzae, B. longum the β-(1→6) linkage was exclusively synthesized. Procedures for optimising the yield of N-acetyllactosamine are discussed. An immobilized enzyme on a nylon powder column was used for the efficient recycling of enzyme and synthesizing the disaccharide. Copyright (C) 2000 Elsevier Science Ltd.