Supplementary data for the mechanism for cleavage of three typical glucosidic bonds induced by hydroxyl free radical
Yujie Dai,
Chunfu Shao,
Yingai Piao,
Huiqian Hu,
Kui Lu,
Tongcun Zhang,
Xiuli Zhang,
Shiru Jia,
Min Wang,
Shuli Man
Affiliations
Yujie Dai
Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science & Technology), Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, TEDA, No. 29 of 13th Street, Tianjin 300457, PR China; Corresponding author.
Chunfu Shao
Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science & Technology), Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, TEDA, No. 29 of 13th Street, Tianjin 300457, PR China
Yingai Piao
Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science & Technology), Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, TEDA, No. 29 of 13th Street, Tianjin 300457, PR China
Huiqian Hu
Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science & Technology), Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, TEDA, No. 29 of 13th Street, Tianjin 300457, PR China
Kui Lu
Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science & Technology), Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, TEDA, No. 29 of 13th Street, Tianjin 300457, PR China
Tongcun Zhang
Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science & Technology), Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, TEDA, No. 29 of 13th Street, Tianjin 300457, PR China; Institute of Biology and Medicine, Wuhan University of Science and Technology, Huangjiahu Campus, Wuhan 430000, PR China
Xiuli Zhang
Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science & Technology), Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, TEDA, No. 29 of 13th Street, Tianjin 300457, PR China; Department of Biochemistry, University of Missouri, Columbia, MO 65211, USA; Corresponding author at: Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science & Technology), Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, TEDA, No. 29 of 13th Street, Tianjin 300457, PR China.
Shiru Jia
Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science & Technology), Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, TEDA, No. 29 of 13th Street, Tianjin 300457, PR China
Min Wang
Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science & Technology), Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, TEDA, No. 29 of 13th Street, Tianjin 300457, PR China
Shuli Man
Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science & Technology), Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, TEDA, No. 29 of 13th Street, Tianjin 300457, PR China
The data presented in this article are related to the research article entitled âThe mechanism for cleavage of three typical glucosidic bonds induced by hydroxyl free radicalâ (Dai et al., 2017) [1]. This article includes the structures of three kinds of disaccharides such as maltose, fructose and cellobiose, the diagrammatic sketch of the hydrogen abstraction reaction of the disaccharides by hydroxyl radical, the structure of the transition states for pyran ring opening of moiety A and cleavage of α(1â2) glycosidic bond starting from the hydrogen abstraction of C6âH in moiety A of sucrose, the transition state structure for cleavage of α(1â2) glycosidic bond starting from the hydrogen abstraction of C1â²-H in moiety B of sucrose, the transition state structure, sketch for the reaction process and relative energy change of the reaction pathway for direct cleavage of α(1â4) glycosidic bond starting from hydrogen abstraction of C6â²âH of moiety B of maltose.
