Application of branching enzyme in starch processing

Takata, Hitoshi; Akiyama, Tsunehisa; Kajiura, Hideki; Kakutani, Ryo; Furuyashiki, Takashi; Tomioka, Eisuke; Kojima, Iwao; Kuriki, Takashi

doi:10.3109/10242420903408393

Cited by 45 publications

(18 citation statements)

References 11 publications

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“…GBE has been widely used in previous studies to modify a variety of polysaccharides. The modified products include highly branched starch (Le et al, 2009;Takata et al, 2010), highly branched dextrin (Lee, Yoo, Ryu, Kim, & Yoo, 2008) and cyclic glucans (Takata, Takaha, Okada, Hizukuri, Takagi, & Imanaka, 1996;. Furthermore, GBE has substantial potential in the food baking industry, since the addition of GBE has an antistaling effect and decreases crumb firmness (Wu, Liu, Yan, & Jiang, 2014).…”

Section: Introductionmentioning

confidence: 99%

Retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme

et al. 2016

Food Chemistry

122

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The retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme (GBE) was investigated using rheometry, pulsed nuclear magnetic resonance (PNMR), differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR). Dynamic time sweep analysis confirmed that the storage modulus (G') of corn starch stored at 4 °C decreased with increasing GBE treatment time. PNMR analysis demonstrated that the transverse relaxation times (T2) of corn starches treated with GBE were higher than that of control during the storage at 4 °C. DSC results demonstrated that the retrogradation enthalpy (ΔHr) of corn starch was reduced by 22.3% after GBE treatment for 10h. Avrami equation analysis showed that GBE treatment reduced the rate of starch retrogradation. FTIR analysis revealed that GBE treatment led to a decrease in hydrogen bonds within the starch. Overall, these results demonstrate that both short- and long-term retrogradation of corn starch were retarded by GBE treatment.

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Section: Introductionmentioning

confidence: 99%

Retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme

et al. 2016

Food Chemistry

122

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“…They are responsible for catalyzing transglycosylation reactions to form α‐1,6 branch points in clusters within amylopectin (3.5%) and glycogen (8% to 9%). These enzymes generally belong to the GH 13 family (Abad et al., ; X. Li, Miao et al., ; Takata et al., ), except for those from hyperthermophilic archaeons T. kodakaraensis KOD1 (Murakami, Kanai, Takata, Kuriki, & Imanaka, ) and T. thermophilus HB8 (Palomo et al., ) that belong to the GH 57 family, members of which contain the 5 conserved sequence regions, including the putative catalytic nucleophile Glu183 in region C and Asp354 as the acid/base catalyst in region E (Zona, Chang‐Pi‐Hin, O'Donohue, & Janeček, ). Also, region D is a typical conserved region only in the GH57 branching enzyme subfamily (Palomo et al., ).…”

Section: Specific Starch‐processing Enzymesmentioning

confidence: 99%

“…Cyclic cluster dextrin (also known as highly branched cyclic dextrin) is produced using a unique branching enzyme that forms a cluster structure unit from amylopectin (Takata et al., , ). The branching enzymes from A. aeolicus and B. stearothermophilus mainly catalyzed an intramolecular transglycosylation of the inner B chains within a cluster of an amylopectin molecule, forming a cyclic structure (Takata et al., ; Takata, Ohdan, Takaha, Kuriki, & Okada, ).…”

Section: Biosynthesis Of Novel Starch Conversion Productsmentioning

confidence: 99%

“…A commercial‐grade ingredient with the trade name Cluster Dextrin® manufactured by Glico is available. Since 2002, cyclic cluster dextrin has been permitted for use as a carbohydrate‐based component of sports drinks, as a spray‐drying aid, and as an agent for masking of taste in Japan (Choi et al., ; Takata et al., ). Animal and human studies showed that the highly branched cyclic dextrin influenced the gastric emptying time positively, and had an ergogenic effect with good gastrointestinal tolerance (Takii et al., ; Takii, Ishihara, Kometani, Okada, & Fushiki, ; Takii, Kometani, Nishimura, Kuriki, & Fushiki, ).…”

Section: Biosynthesis Of Novel Starch Conversion Productsmentioning

confidence: 99%

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Microbial Starch‐Converting Enzymes: Recent Insights and Perspectives

Miao

Jiang

Jin

et al. 2018

Comp Rev Food Sci Food Safe

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Starch is an abundant, natural, renewable resource, and present as the major storage carbohydrate in the seeds, roots, or tubers of many important food crops, such as maize, wheat, rice, potato, and cassava. Uses of native starches in most industrial applications are limited by their inherent properties. Hence, they are often structurally modified after isolation to enhance desirable attributes, to minimize undesirable attributes, or to create new attributes. Enzymatic, rather than chemical, approaches are used in the production of starch syrups, maltodextrins, and cyclodextrins. However, the desire for starch-active enzymes working optimally at high temperatures and low pH conditions with superior stability and activity is still not satisfied and this stimulates interest in developing novel and improved starch-active enzymes through a variety of strategies. This review provides current information on enzymes belonging to GH13, 57, 70, and 77 that can be used in structural modifications of the starch polysaccharides or to produce starch-derived products from them. The characteristics and catalytic mechanisms of microbial enzymes are discussed (including 4-α-glucanotransferase, branching enzyme, maltogenic amylase, cyclomaltodextrinase, amylosucrase, and glucansucrase). Product diversity after starch-converting reaction and utilization in industrial applications are also dealt with.

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“…Studies have been done to utilize this enzyme either in vivo or in vitro in order to boost the quality of starchy food by increasing the branches in starch molecules (Kortstee et al, 1996; Kawabata et al, 2002; Kim et al, 2005; Lee et al, 2008). The branching enzyme has been used to produce cyclodextrin, a compound that is used as an ingredient in sports drinks, to enhance the taste of food and also as a spray-drying aid (Takata et al, 2010). Other than that, the branching enzyme also used in bread as an anti-staling agent, produce low viscosity and high molecular weight starch, use for paper coating and even warp sizing textile fibers to make the fibers stronger (Van der Maarel et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Expression and characterization of thermostable glycogen branching enzyme fromGeobacillus mahadiaGeo-05

Mohtar

Rahman

et al. 2016

PeerJ

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The glycogen branching enzyme (EC 2.4.1.18), which catalyses the formation of α-1,6-glycosidic branch points in glycogen structure, is often used to enhance the nutritional value and quality of food and beverages. In order to be applicable in industries, enzymes that are stable and active at high temperature are much desired. Using genome mining, the nucleotide sequence of the branching enzyme gene (glgB) was extracted from the Geobacillus mahadia Geo-05 genome sequence provided by the Malaysia Genome Institute. The size of the gene is 2013 bp, and the theoretical molecular weight of the protein is 78.43 kDa. The gene sequence was then used to predict the thermostability, function and the three dimensional structure of the enzyme. The gene was cloned and overexpressed in E. coli to verify the predicted result experimentally. The purified enzyme was used to study the effect of temperature and pH on enzyme activity and stability, and the inhibitory effect by metal ion on enzyme activity. This thermostable glycogen branching enzyme was found to be most active at 55 °C, and the half-life at 60 °C and 70 °C was 24 h and 5 h, respectively. From this research, a thermostable glycogen branching enzyme was successfully isolated from Geobacillus mahadia Geo-05 by genome mining together with molecular biology technique.

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Application of branching enzyme in starch processing

Cited by 45 publications

References 11 publications

Retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme

Retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme

Microbial Starch‐Converting Enzymes: Recent Insights and Perspectives

Expression and characterization of thermostable glycogen branching enzyme fromGeobacillus mahadiaGeo-05

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