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.
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