The enzymic synthesis and degradation of starch. Part XXIII. Structural requirements of d-enzyme with respect to acceptors

Stanley Peat, W. J. Whelan, G. Jones

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13 Scopus citations

Abstract

The capacities have been tested of nearly fifty sugars, sugar derivatives, and related compounds to act as acceptors of glycosyl radicals transferred from maltodextrins by the agency of potato D-enzyme. Acceptor activity shows a large measure of specificity. The most effective is D-glucose; only nine other substances showed appreciable activity. It is shown by the use of methyl α-D-glucopyranoside as acceptor, that it is the C(4)-hydroxyl group of the acceptor which receives the transferred glycosyl radical. This reaction has been used for the preparation, pure for the first time, of methyl α-maltoside, α-maltotrioside, and α-maltotetraoside.

Original languageEnglish (US)
Pages (from-to)2490-2495
Number of pages6
JournalJournal of the Chemical Society (Resumed)
DOIs
StatePublished - 1957
Externally publishedYes

ASJC Scopus subject areas

  • Chemistry(all)

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