TABLE 3.

Influence of temperature on product formation^a

Sugar	% (mean ± SD) in product mixture at the following temp (°C):
	15	20	25	30	35	45	50
Glucose + fructose	ND	ND	5.5 ± 0.7	5.9 ± 0.8	5.9 ± 1.0	9.1 ± 0.4	12.7 ± 2.3
Trehalulose	20.9 ± 3.2	21.5 ± 2.7	17.0 ± 2.3	14.4 ± 0.8	12.2 ± 0.6	8.3 ± 0.6	5.2 ± 0.8
Isomaltulose	79.1 ± 2.8	78.9 ± 4.3	77.4 ± 2.7	78.7 ± 3.1	81.9 ± 1.4	82.6 ± 1.7	82.1 ± 3.3

^aSamples (2 ml) of sucrose (4%) in citrate-phosphate buffer (pH 6.0) containing 10 μg of PalI were incubated for 4 h at the indicated temperatures. The reaction mixture was boiled for 5 min and analyzed by HPLC on a Symmetry C₁₈ column (4.6 by 250 mm).

^bND, not determined.