Food Science and Biotechnology

, 20:537

Novel quantitative method for the degree of branching in dextran


  • Young-Min Kim
    • Eco-Friendly Biomaterial Research CenterKorea Research Institute of Bioscience and Biotechnology (KRIBB)
  • Atsuo Kimura
    • Research Faculty of AgricultureHokkaido University
    • School of Biological Sciences and TechnologyChonnam National University
Research Note

DOI: 10.1007/s10068-011-0075-9

Cite this article as:
Kim, Y., Kimura, A. & Kim, D. Food Sci Biotechnol (2011) 20: 537. doi:10.1007/s10068-011-0075-9


A novel quantitative method for the determination of degree of branching in Leuconostoc mesenteroides B-512F dextran was developed by using the combination of 3 dextran-degrading enzymes. First, Paenibacillus sp. endo-dextranase was randomly degraded B-512F dextran into linear or branched isomalto-oligosaccharides with various degree of polymerization (2–8). Second, Streptococcus mutans dextran glucosidase hydrolyzed linear or branched isomalto-oligosaccharides into glucose and branched isomalto-penta-saccharides. Third, the branched isomaltopenta-saccharide was degraded into glucose by using Bacteroides thetaimicron α-glucosidase. The number of branching points in B-512F dextran (5.42%) was determined by the difference in the amount of glucose in the reaction digest between BTGase-PDex and DGase-PDex treatments.


dextranendo-dextranaseexo-dextranasedegree of branching

Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2011