Abstract
The anomerization of carbohydrates is an essential process that determines the relative stabilization of stereoisomers in an aqueous solution. In a typical real-time enzyme kinetics experiment, the substrate (sucrose) is converted to glucose and fructose by the enzyme invertase. The product (α-D-glucose) starts to convert to β-D-glucose immediately by hydrolysis. Though the anomerization process is independent of the enzyme catalysis, the progress curve describing the production of β-D-glucose from α-D-glucose is directly affected by the kinetics of consecutive reactions. When α-D-glucose is continually converted to β-D-glucose, by the enzymatic action, the time course of both α- and β-D-glucose is influenced by the enzyme kinetics. Thus, a reversible first-order rate equation is not adequate to model the reaction mechanism, leading to erroneous results on the rates of formation of the glucose anomers. In this manuscript, we incorporate an approximate method to address consecutive general reactions involving enzyme kinetics and first-order reaction processes. The utility of the approach is demonstrated in the real-time NMR measurement of the anomerization process of α-D-glucose (enzymatically produced from sucrose) to β-D-glucose, as a function of invertase enzyme concentration. Variable temperature experiments were used to estimate the thermodynamic parameters of the anomerization process and are consistent with literature values.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 187-191 |
| Number of pages | 5 |
| Journal | Journal of Molecular Structure |
| Volume | 1153 |
| DOIs | |
| State | Published - Feb 5 2018 |
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Keywords
- Anomerization
- Consecutive reactions
- Glucose
- Mutarotation
- NMR
ASJC Scopus subject areas
- Analytical Chemistry
- Spectroscopy
- Organic Chemistry
- Inorganic Chemistry
Cite this
Enzymatic conversion of sucrose to glucose and its anomerization by quantitative NMR spectroscopy : Application of a simple consecutive reaction rates approach. / Singh, Jaideep; Her, Cheenou; Krishnan, Viswanathan V.
In: Journal of Molecular Structure, Vol. 1153, 05.02.2018, p. 187-191.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Enzymatic conversion of sucrose to glucose and its anomerization by quantitative NMR spectroscopy
T2 - Application of a simple consecutive reaction rates approach
AU - Singh, Jaideep
AU - Her, Cheenou
AU - Krishnan, Viswanathan V
PY - 2018/2/5
Y1 - 2018/2/5
N2 - The anomerization of carbohydrates is an essential process that determines the relative stabilization of stereoisomers in an aqueous solution. In a typical real-time enzyme kinetics experiment, the substrate (sucrose) is converted to glucose and fructose by the enzyme invertase. The product (α-D-glucose) starts to convert to β-D-glucose immediately by hydrolysis. Though the anomerization process is independent of the enzyme catalysis, the progress curve describing the production of β-D-glucose from α-D-glucose is directly affected by the kinetics of consecutive reactions. When α-D-glucose is continually converted to β-D-glucose, by the enzymatic action, the time course of both α- and β-D-glucose is influenced by the enzyme kinetics. Thus, a reversible first-order rate equation is not adequate to model the reaction mechanism, leading to erroneous results on the rates of formation of the glucose anomers. In this manuscript, we incorporate an approximate method to address consecutive general reactions involving enzyme kinetics and first-order reaction processes. The utility of the approach is demonstrated in the real-time NMR measurement of the anomerization process of α-D-glucose (enzymatically produced from sucrose) to β-D-glucose, as a function of invertase enzyme concentration. Variable temperature experiments were used to estimate the thermodynamic parameters of the anomerization process and are consistent with literature values.
AB - The anomerization of carbohydrates is an essential process that determines the relative stabilization of stereoisomers in an aqueous solution. In a typical real-time enzyme kinetics experiment, the substrate (sucrose) is converted to glucose and fructose by the enzyme invertase. The product (α-D-glucose) starts to convert to β-D-glucose immediately by hydrolysis. Though the anomerization process is independent of the enzyme catalysis, the progress curve describing the production of β-D-glucose from α-D-glucose is directly affected by the kinetics of consecutive reactions. When α-D-glucose is continually converted to β-D-glucose, by the enzymatic action, the time course of both α- and β-D-glucose is influenced by the enzyme kinetics. Thus, a reversible first-order rate equation is not adequate to model the reaction mechanism, leading to erroneous results on the rates of formation of the glucose anomers. In this manuscript, we incorporate an approximate method to address consecutive general reactions involving enzyme kinetics and first-order reaction processes. The utility of the approach is demonstrated in the real-time NMR measurement of the anomerization process of α-D-glucose (enzymatically produced from sucrose) to β-D-glucose, as a function of invertase enzyme concentration. Variable temperature experiments were used to estimate the thermodynamic parameters of the anomerization process and are consistent with literature values.
KW - Anomerization
KW - Consecutive reactions
KW - Glucose
KW - Mutarotation
KW - NMR
UR - http://www.scopus.com/inward/record.url?scp=85030849254&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85030849254&partnerID=8YFLogxK
U2 - 10.1016/j.molstruc.2017.10.019
DO - 10.1016/j.molstruc.2017.10.019
M3 - Article
AN - SCOPUS:85030849254
VL - 1153
SP - 187
EP - 191
JO - Journal of Molecular Structure
JF - Journal of Molecular Structure
SN - 0022-2860
ER -