caa a22 4500 463156870 CHVBK 20180406164736.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0534-3 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0534-3 Synthesis of vanillyl-maltoside using glucosidases by response surface methodology [Elektronische Daten] [Ramaiah Sivakumar, Balaraman Manohar, Soundar Divakar] Amyloglucosidase from Rhizopus mold and β-glucosidase from sweetalmond, catalysed synthesis of vanillyl-maltoside was optimized using response surface methodology. A central composite rotatable design involving 32 experiments of five variables at five levels was employed. Among the variables employed, glucosidases (10-50% w/w of maltose), vanillin (0.5-2.5mmol), incubation period (24-120h), buffer volume 0.4-2.0ml (0.04-0.2mM) and pH (4.0-8.0); enzyme, buffer concentration and buffer pH were found to be significant with both the enzymes. Surface plots generated clearly brought out the maltosylation behaviour of the two glucosidases in this reaction with both the enzymes exhibiting yields in the range 5-60%. Saddle-shaped surface plots observed with both the enzymes exhibited total reversal of the maltosylation behaviour at certain critical crossover points like 30% (w/w maltose) enzyme concentration, buffer pH 6.0 and a buffer concentration of 1.25ml (0.125mM), implying that a critical enzyme to buffer concentration and pH dictate the extent of vanillin maltosylation. Validation experiments conducted at certain random selected conditions as well as those conducted at optimum conditions obtained from the reduced model showed good correspondence between predicted and experimental yields. Springer-Verlag, 2006 Amyloglucosidase nationallicence Buffer concentration nationallicence CCRD nationallicence Enzyme concentration nationallicence β-Glucosidase nationallicence Incubation period nationallicence pH nationallicence Vanillyl-maltoside nationallicence Sivakumar Ramaiah Fermentation Technology and Bioengineering Department, Central Food Technological Research Institute, 570020, Mysore, Karnataka, India aut Manohar Balaraman Food Engineering Department, Central Food Technological Research Institute, 570020, Mysore, Karnataka, India aut Divakar Soundar Fermentation Technology and Bioengineering Department, Central Food Technological Research Institute, 570020, Mysore, Karnataka, India aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 255-263 1438-2377 226:1-2<255 2007 226 217 https://doi.org/10.1007/s00217-006-0534-3 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0534-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Sivakumar Ramaiah Fermentation Technology and Bioengineering Department, Central Food Technological Research Institute, 570020, Mysore, Karnataka, India aut NATIONALLICENCE 700 1- Manohar Balaraman Food Engineering Department, Central Food Technological Research Institute, 570020, Mysore, Karnataka, India aut NATIONALLICENCE 700 1- Divakar Soundar Fermentation Technology and Bioengineering Department, Central Food Technological Research Institute, 570020, Mysore, Karnataka, India aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 255-263 1438-2377 226:1-2<255 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer