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Studies of the reversed α-mannosidase reaction in high concentrations of mannose

Johansson, Elisabet ; Hedbys, Lars ; Mosbach, Klaus LU ; Larsson, Per-Olof LU ; Gunnarsson, Alf and Svensson, Sigfrid (1989) In Enzyme and Microbial Technology 11(6). p.347-352
Abstract
The reversal of the hydrolytic activity of α-mannosidase from jack bean has been studied in high concentrations of mannose. From an initial concentration of 85% mannose (w/w), a maximum yield of 70% (w/w) di- and oligosaccharides was obtained. The products were separated by gel chromatography and high-performance liquid chromatography, and characterized by gas-liquid chromatographymass spectrometry and 1H-nuclear magnetic resonance spectroscopy. The equilibrium for the formation of di- and oligosaccharides was investigated, and the equilibrium constant for the formation of disaccharides was calculated to be 5.5 ± 0.9. The stability of the enzyme and the rate of formation of disaccharides were studied as functions of temperature, pH, and... (More)
The reversal of the hydrolytic activity of α-mannosidase from jack bean has been studied in high concentrations of mannose. From an initial concentration of 85% mannose (w/w), a maximum yield of 70% (w/w) di- and oligosaccharides was obtained. The products were separated by gel chromatography and high-performance liquid chromatography, and characterized by gas-liquid chromatographymass spectrometry and 1H-nuclear magnetic resonance spectroscopy. The equilibrium for the formation of di- and oligosaccharides was investigated, and the equilibrium constant for the formation of disaccharides was calculated to be 5.5 ± 0.9. The stability of the enzyme and the rate of formation of disaccharides were studied as functions of temperature, pH, and starting concentration of mannose. It was shown that the enzyme was not inhibited by a total sugar concentration of 83% (w/w), compared with 40%.

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author
; ; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
alpha-mannosidase, reversed hydrolysis, enzyme stability
in
Enzyme and Microbial Technology
volume
11
issue
6
pages
6 pages
publisher
Elsevier
external identifiers
  • scopus:0024676159
ISSN
0141-0229
DOI
10.1016/0141-0229(89)90018-5
language
English
LU publication?
yes
id
36570176-3de7-4af5-9969-d4af22a281e4
date added to LUP
2024-06-17 14:39:53
date last changed
2024-09-02 15:11:46
@article{36570176-3de7-4af5-9969-d4af22a281e4,
  abstract     = {{The reversal of the hydrolytic activity of α-mannosidase from jack bean has been studied in high concentrations of mannose. From an initial concentration of 85% mannose (w/w), a maximum yield of 70% (w/w) di- and oligosaccharides was obtained. The products were separated by gel chromatography and high-performance liquid chromatography, and characterized by gas-liquid chromatographymass spectrometry and 1H-nuclear magnetic resonance spectroscopy. The equilibrium for the formation of di- and oligosaccharides was investigated, and the equilibrium constant for the formation of disaccharides was calculated to be 5.5 ± 0.9. The stability of the enzyme and the rate of formation of disaccharides were studied as functions of temperature, pH, and starting concentration of mannose. It was shown that the enzyme was not inhibited by a total sugar concentration of 83% (w/w), compared with 40%.<br/><br/>}},
  author       = {{Johansson, Elisabet and Hedbys, Lars and Mosbach, Klaus and Larsson, Per-Olof and Gunnarsson, Alf and Svensson, Sigfrid}},
  issn         = {{0141-0229}},
  keywords     = {{alpha-mannosidase; reversed hydrolysis; enzyme stability}},
  language     = {{eng}},
  number       = {{6}},
  pages        = {{347--352}},
  publisher    = {{Elsevier}},
  series       = {{Enzyme and Microbial Technology}},
  title        = {{Studies of the reversed α-mannosidase reaction in high concentrations of mannose}},
  url          = {{http://dx.doi.org/10.1016/0141-0229(89)90018-5}},
  doi          = {{10.1016/0141-0229(89)90018-5}},
  volume       = {{11}},
  year         = {{1989}},
}