Summary
The effect of water activity on the synthesis of n-alkyl-βD-glucosides through condensation of glucose and n-alcohols has been studied using the commercially available almond β-glucosidase and β-glucosidase isolated from Fusarium oxysporum. The two enzymes exhibited a different water activity optimum. The specificity and alcohol reactivity of the two enzymes have also been investigated. Both enzymes prefer primary alcohols. β-Glucosidase from F. oxysporum presents a higher affinity for primary alcohols with alkyl chain length of 4–6, whereas in the case of almond β-glucosidase both initial velocity and yield decrease when the carbon chain length increases.
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Tsitsimpikou, C., Xhirogianni, K., Markopoulou, O. et al. Comparison of the ability of β-glucosidases from almonds and Fusarium oxysporum to produce n-alkyl-β-glucosides in organic solvents. Biotechnol Lett 18, 387–392 (1996). https://doi.org/10.1007/BF00143457
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DOI: https://doi.org/10.1007/BF00143457