Figure 1. HPLC profiles: (A) Reaction mixture product of CGTase with AA and maltose at 40oC for 24 h. (B) Reaction mixture after addition of glucoamylase to reaction mixture. 1: AA, 2: AA-2G, 3: AA-2G2, and 4: AA-2G3

From

Biosynthesis of 2-O-α-D-glucopyranosyl-L-Ascorbic Acid from Maltose by Cyclodextrin Glucanotransferase from Bacillus sp. SK 13.002

Ahmed Eibaid, Mohanad Bashari, Ming Miao, Abubakr Musa, Tao Zhang, Bo Jiang

Journal of Food and Nutrition Research. 2014, 2(4), 193-197 doi:10.12691/jfnr-2-4-10