title: Thermodynamics of hydrolysis of oligosaccharides.
abstract: Microcalorimetry has been used to determine enthalpy changes for the hydrolysis of a series of oligosaccharides. High-pressure liquid chromatography was used to determine the extents of reaction and to check for any possible side reactions. The enzyme glucan 1,4-alpha-glucosidase was used to bring about the following hydrolysis reactions: (A) maltose(aq) + H2O(liq) = 2D-glucose(aq); (B) maltotriose(aq) + 2H2O(liq) = 3D-glucose(aq); (C) maltotetraose(aq) + 3H2O(liq) = 4D-glucose(aq); (D) maltopentaose(aq) + 4H2O(liq) = 5D-glucose(aq); (E) maltohexaose(aq) + 5H2O(liq) = 6D-glucose(aq); (F) maltoheptaose(aq) + 6H2O(liq) = 7D-glucose(aq); (G) amylose(aq) + nH2O(liq) = (n + 1) D-glucose(aq); and (H) panose(aq) + 2H2O(liq) = 3D-glucose(aq); (J) isomaltotriose(aq) + 2H2O(liq) = 3D-glucose(aq). The enzyme beta-fructofuranosidase was used for the reactions: (K) raffinose(aq) + H2O(liq) = alpha-D-melibiose(aq) + D-fructose(aq); and (L) stachyose(aq) + H2O(liq) = o-alpha-D-galactopyranosyl-(1----6)- alpha-o-D-galactopyranosyl-(1----6)-alpha-D-glucopyranose + D-fructose(aq). The results of the calorimetric measurements (298.15 K, 0.1 M sodium acetate buffer, pH 4.44-6.00) are: delta H0A = -4.55 +/- 0.10, delta H0B = -9.03 +/- 0.10, delta H0C = -13.79 +/- 0.15, delta H0D = -18.12 +/- 0.10, delta H0E = -22.40 +/- 0.15, delta H0F = -26.81 +/- 0.20, delta H0H = 1.46 +/- 0.40, delta H0J = 11.4 +/- 2.0, delta H0K = -15.25 +/- 0.20, and delta H0L = -14.93 +/- 0.20 kJ mol-1. The enthalpies of hydrolysis of two different samples of amylose were 1062 +/- 20 and 2719 +/- 100 kJ mol-1, respectively.(ABSTRACT TRUNCATED AT 250 WORDS)
authors.affiliation: Chemical Thermodynamics Division, National Institute of Standards and Technology, Gaithersburg, MD 20899.
authors.forename: R N
authors.initials: RN
authors.lastname: Goldberg
authors.forename: D
authors.initials: D
authors.lastname: Bell
authors.forename: Y B
authors.initials: YB
authors.lastname: Tewari
authors.forename: M A
authors.initials: MA
authors.lastname: McLaughlin
mesh_terms: D000688:Amylose / Q000737:chemistry; D002151:Calorimetry; D002851:Chromatography, High Pressure Liquid; D005087:Glucan 1,4-alpha-Glucosidase / Q000737:chemistry; D006026:Glycoside Hydrolases / Q000737:chemistry; D006868:Hydrolysis; D009844:Oligosaccharides / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry; D013213:Starch / Q000737:chemistry; D013816:Thermodynamics; D043324:beta-Fructofuranosidase
chemical_list: D009844:Oligosaccharides; D011134:Polysaccharides; D013213:Starch; D000688:Amylose; D006026:Glycoside Hydrolases; D043324:beta-Fructofuranosidase; D005087:Glucan 1,4-alpha-Glucosidase