Crosslinked potato starch as an affinity adsorbent for bacterial α-amylase

Rozie, H.; Somers, W.; Riet, K. van ’t; Rombouts, F.M.; Visser, Joost

doi:10.1016/0144-8617(91)90087-s

Cited by 18 publications

(3 citation statements)

References 10 publications

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“…The gelation process, the formation of a three-dimensional nonsoluble network structure, is different than the gelatinization process, which is a means of dissolve starch. 4 Gelatinization is known to destroy the crystalline-like structure by opening starch tertiary and quaternary structures due to breakdown and rearrangement of hydrogen bonds. During this process the granular structure of starch is completely destroyed, but it is still in its macromolecular state.…”

Section: Introductionmentioning

confidence: 99%

Structural characterization of starch networks in the solid state by cross-polarization magic-angle-spinning carbon-13 NMR spectroscopy and wide angle x-ray diffraction

Shefer¹,

Shefer²,

Kost³

et al. 1992

Macromolecules

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The changes in structure and morphology following network formation of pregelatinized starch were studied in the solid state by cross-polarization magic-angle-spinning 13C NMR spectroscopy and wide angle X-ray diffraction. Two types of mechanisms for network formation were employed, complexation with calcium and covalent cross-linking with epichlorohydrin. The spectra lines of the amylose network prepared by the calcium procedure were very narrow, and fine splitting was observed, indicating the formation of helical structure. The spectra lines of the network formed following the addition of epichlorohydrin were very broad and almost structureless, indicating that the resulting network is highly disordered and largely amorphous. These observations are supported by wide angle X-ray diffractograms. Changes in C-6 chemical shift was observed following starch complexation with calcium, whereas following the reaction with epichlorohydrin, only minor changes in spectra pattern were observed. The amylose network formed by the calcium procedure is of physical character, whereas a covalently cross-linked network was formed by the reaction with epichlorohydrin. These differences in structure have been observed to manifest themselves in the enzymatic degradation rates of these networks.

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Section: Introductionmentioning

confidence: 99%

Structural characterization of starch networks in the solid state by cross-polarization magic-angle-spinning carbon-13 NMR spectroscopy and wide angle x-ray diffraction

Shefer¹,

Shefer²,

Kost³

et al. 1992

Macromolecules

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“…At first preparation technology of the biocatalysts by surface adsorption was used during the immobilization processes. The starch and starch derivatives may be used adsorbents [5][6][7][8] because it has biological and chemical properties such as hydrophilicity, biodegradability, polyfunctionality, high chemical reactivity, and adsorption capacities. However, the world-wide food-supplies crisis and the hydrophilic nature of starch are major constraint, which seriously limits the development of adsorption materials.…”

Section: Introductionmentioning

confidence: 99%

Adsorptive Properties of the Preparation Material from the Skin of Corn Stalk for Enzyme Immobilization

Shen

Nie

2012

AMR

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In order to investigate the characterizations of skin adsorption material (SAD) prepared from skin of corn stalks by High Boiling Solvent treatment, neutral proteinase and maltogenic amylase were selected as adsorbate to assess its potential applicability for enzyme immobilization. The structure of SAD and Skin were compared by FT-IR and XRD. The characterizations of the adsorption of the different enzymes onto SAD were studied. The isotherm of the maltogenic amylase was found to be linear with the Freundlich equation, and proteinase was found to be linear with the Langmuir equation in the studied concentration range. SAD could be applied the bio-active material and Skin to prepare SAD.

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“…Therefore we decided to study if the C-terminal domain of the B. licheniformis a-amylase is indeed involved in starchbinding and to explore the possibility to develop a phage display selection method for a-amylase mutants which have altered starch-binding. The starch-binding property was, without relating this property to a specific part of the protein molecule, already used to develop a large-scale purification procedure, which involves affinity chromatography to raw starch or cross-linked starch (Weber et al, 1976;Rozie et al, 1991;Satoh et al, 1993;Somers et al, 1995). Interestingly at pH 4.5 the enzyme shows a reasonable hydrolytic activity on the small substrate heptamaltose, whereas the activity on polymeric starch is zero.…”

Section: Introductionmentioning

confidence: 99%