Research Note

Food Science and Biotechnology

, 20:537

First online:

Novel quantitative method for the degree of branching in dextran

  • Young-Min KimAffiliated withEco-Friendly Biomaterial Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB)
  • , Atsuo KimuraAffiliated withResearch Faculty of Agriculture, Hokkaido University
  • , Doman KimAffiliated withSchool of Biological Sciences and Technology, Chonnam National University Email author 

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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.


dextran endo-dextranase exo-dextranase degree of branching