α-Isomaltosylglucosaccharide synthase, process for producing the same and use thereof
View Patent ↗The object of the present invention is to provide an α-isomaltosylglucosaccharide-forming enzyme, process of the same, cyclotetrasaccharide, and saccharide composition comprising the saccharide which are obtainable by using the enzyme; and is solved by establishing an α-isomaltosylglucosaccharide-forming enzyme which forms a saccharide, having a glucose polymerization degree of at least three and having both the α-1,6 glucosidic linkage as a linkage at the non-reducing end and the α-1,4 glucosidic linkage other than the linkage at the non-reducing end, by catalyzing the α-glucosyl-transfer from a saccharide having a glucose polymerization degree of at least two and having the α-1,4 glucosidic linkage as a linkage at the non-reducing end without substantially increasing the reducing power; α-isomaltosyl-transferring method using the enzyme; method for forming α-isomaltosylglucosaccharide; process for producing a cyclotetrasaccharide having the structure of cyclo{→6)-α-D-glucopyranosyl-(1→3)-α-D-glucopyranosyl-(1→6)-α-D-glucopyranosyl-(1→3)-α-D-glucopyranosyl-(1→} using both the α-isomaltosylglucosaccharide-forming enzyme and the α-isomaltosyl-transferring enzyme; and the uses of the saccharides obtainable therewith.
1. A purified α-isomatosylglucosaccharide-forming enzyme which forms a saccharide having a glucose polymerization degree of at least three and having both the α-1,6 glucosidic linkage as a linkage at the non-reducing end and the α-1,4 glucosidic linkage other than the linkage at the non-reducing end, by catalyzing α-glucosyl-transfer from a saccharide having a glucose polymerization degree of at least two and having an α-glucosidic linkage at the non-reducing end; which enzyme comprises an amino acid sequence of SEQ ID NO:1, SEQ ID NO:11 or SEQ ID NO:18 as a partial amino acid sequence; said enzyme being incapable of forming dextran, said enzyme being inhibited by EDTA, and said enzyme activated by Ca 2+ and Mn 2+ ; thermal stability of said enzyme being improved by Ca 2+ ; and said enzyme having the following physicochemical properties:
a. Molecular weight
About 136,000±20,000 Daltons on SDS-PAGE;
b. Isoelectric point (pI)
About 7.3±0.5 on isoelectrophoresis using ampholine;
c. Optimum temperature
(i) About 50° C. when incubated at a pH of 6.0 for 60 minutes;
(ii) About 55° C. when incubated at a pH of 6.0 for 60 minutes in the presence of 1 mM Ca 2+ ;
d. Optimum pH
About 6.0 when incubated at 35° C. for 60 minutes;
e. Thermal stability
(i) Stable up to a temperature of about 45° C. when incubated at a pH of 6.0 for 60 minutes;
(ii) Stable up to a temperature of about 50° C. when incubated at a pH of 6.0 for 60 minutes in the presence of 1 mM Ca 2+ ;
f. pH stability
Stable at pHs of about 5.0 to about 9.0 when incubated at 4° C. for 24 hours.
2. The α-isomaltosyl -glucosaccharide-forming enzyme of claim 1 which is obtained from a microorganism of the genus Bacillus selected from the group consisting of Bacillus globisporus N75, FERM BP-7591 and mutants thereof.
3. The α-isomatosylglucosaccharide-forming enzyme of claim 1 , wherein said saccharide, having a glucose polymerization degree of at least two and having the α-1, 4 glucosidic linkage as a linkage at the non-reducing end, is one or more members selected from the group consisting of maltooligosaccharides, maltodextrins, amylodextrins, amyloses, amylopectins, soluble starches, liquefied starches, and glycogens.