Carbohydrases

Bigelis, Ramunas

doi:10.1016/b978-0-08-057145-4.50013-x

Cited by 12 publications

(2 citation statements)

References 81 publications

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“…Conventional liquefaction is a batch process wherein a 30% to 40% w/w solids starch slurry adjusted to pH 6 to 6.5 is jet‐cooked together with a thermostable α‐amylase at 103 to 105 °C for 5 min., or at 95 °C for 1 to 2 h (Bigelis 1993). When flours (for example, rice, corn, and sorghum flours) are used as starting materials, this step can be followed by treatment with other carbohydrate‐hydrolyzing enzymes such as glucoamylase, cellulose, and hemicellulase as discussed previously.…”

Section: Concentration Of Sorghum Proteinsmentioning

confidence: 99%

Sorghum Proteins: The Concentration, Isolation, Modification, and Food Applications of Kafirins

Mesa-Stonestreet¹,

Alavi²,

Bean³

2010

Journal of Food Science

114

112

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Celiac disease is a serious condition affecting millions of individuals. Those afflicted with this illness are resigned to a lifelong avoidance of products containing the storage prolamin proteins found in cereal grains wheat, rye, and barley. Since many food products are based on these cereals, especially wheat, celiac patients have very limited food choices, and those that are available to them are generally poor in quality, often nutritionally deficient, and expensive. Furthermore, this condition also indirectly affects their families and friends with whom they share meals. Thus, a burgeoning need exists to develop nutritious, palatable, and affordable foods, especially staples like bread and pasta, for these individuals and their families and friends who are accustomed to wheat based products. Grain sorghum and its proteins are safe for celiac patients and individuals with varying levels of gluten intolerances. However, the main sorghum proteins, kafirins, are resistant to digestion. They are also difficult to extract and modify in an industrial-scale process and with food-compatible chemicals, thus limiting their use in foods. This review describes studies on kafirin extraction and methods for modifying sorghum proteins for improved nutrition and functionality, as well as food applications. Armed with this knowledge, scientists and technologists will be in a better position to identify opportunities that will further enhance the nutritional and functional value of sorghum proteins.

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Section: Concentration Of Sorghum Proteinsmentioning

confidence: 99%

Sorghum Proteins: The Concentration, Isolation, Modification, and Food Applications of Kafirins

Mesa-Stonestreet¹,

Alavi²,

Bean³

2010

Journal of Food Science

114

112

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“…Gelatinization and liquefaction of starch slurry, a required pretreatment, are catalyzed by ␣-amylase at 70°C and above 95°C, respectively (1). Therefore, amylases capable of digesting raw starch (raw-starch-digesting amylases [RSDA]) have drawn the attention of researchers as a possible replacement for this energy-consuming and economically costly step (17).…”

mentioning

confidence: 99%

Cloning of a Gene Encoding Raw-Starch-Digesting Amylase from a Cytophaga sp. and Its Expression in Escherichia coli

Jeang

Chen

et al. 2002

Appl Environ Microbiol

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A raw-starch-digesting amylase (RSDA) gene from a Cytophaga sp. was cloned and sequenced. The predicted protein product contained 519 amino acids and had high amino acid identity to ␣-amylases from three Bacillus species. Only one of the Bacillus ␣-amylases has raw-starch-digesting capability, however. The RSDA, expressed in Escherichia coli, had properties similar to those of the enzyme purified from the Cytophaga sp.

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