Figure 3.

Transglycosylation of sucrose by BaAG2. 20 µg/mL of the enzyme was reacted with 250 mM (a) or 500 mM (b) of sucrose. Samples from the reaction mixtures were withdrawn at designated time points, heated to terminate the reaction and analyzed for sugar composition by HPLC as described in Materials and Methods, Section 2.4 and Section 2.6. Concentrations of detected saccharides at each time point are shown. Products were specified using glucose, fructose, sucrose, isomaltose, and melezitose as references. Transglycosylation products with DP 2 (other than sucrose and its isomers) and DP 3 are marked with yellow or red circles, respectively. SDs of two to three HPLC measurements at each time point are indicated by error bars.