Process for the manufacture of iso-malto-oligosaccharide monoval

Details Process for the manufacture of iso-malto-oligosaccharide monoval Process for the manufacture of iso-malto-oligosaccharide monoval

1985-06-11

1987-06-16

Shapiro, Lionel M.

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Preparing compound containing saccharide radical

435103, C12P 1918, C12P 1908

Patent

active

046736433

ABSTRACT:
Iso-malto-oligosaccharide monovalent haptens were prepared by adding an aqueous sucrose solution to an aqueous solution of D-glucose containing more than 300 mmol glucose per 1000 U .alpha.(1.fwdarw.6)-D-glucosyl transferase at 265 to 310 K and a pH value of from 4.5 to 8.0 and a molar ratio of sucrose to glucose of from 0.5 to 2.0. After consumption of the sucrose, glucose, liberated fructose and undesired oligosaccharides are separated in a known manner.
The process of the invention allows a particularly economical preparation of the monovalent haptens which serve for the prophylaxis of undesired dextran induced anaphylactoid side effects (DIAR).

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