Generation and analyses of the transgenic potatoes expressing heterologous thermostable β-amylase

Lin, Kuan‐Hung; Fu, Hongyong; Chan, C. P.; Lo, Hsiao-Feng; Shih, Margaret; Chang, You-Ming; Chen, Long-Fang O.

doi:10.1016/j.plantsci.2008.04.001

Cited by 11 publications

(8 citation statements)

References 37 publications

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“…Lin et al (2008) showed that there is potential for this approach by transforming potato to express a β-amylase gene from the bacterium Clostridium thermosulfurogenes. High-temperature mashing improves the reaction kinetics, but protein denaturation becomes a problem (for example, β-amylase loses its conformation) and sugar production is reduced.…”

Section: Starch Degradation Maltose and Maltingmentioning

confidence: 99%

“…Incorporating thermostable enzymes into the process is therefore an attractive prospect and there is interest from biotechnologists in using enzymes from thermophilic bacteria that retain their structure and function at high temperatures. Lin et al (2008) showed that there is potential for this approach by transforming potato to express a β-amylase gene from the bacterium Clostridium thermosulfurogenes. The tubers of the transgenic lines had higher β-amylase activity at 60 • C than the wild type.…”

Section: Starch Degradation Maltose and Maltingmentioning

confidence: 99%

See 1 more Smart Citation

Sugars in crop plants

Halford

Curtis

Muttucumaru

et al. 2010

Annals of Applied Biology

164

123

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We review current knowledge of the most abundant sugars, sucrose, maltose, glucose and fructose, in the world's major crop plants. The sucroseaccumulating crops, sugar beet and sugar cane, are included, but the main focus of the review is potato and the major cereal crops. The production of sucrose in photosynthesis and the inter-relationships of sucrose, glucose, fructose and other metabolites in primary carbon metabolism are described, as well as the synthesis of starch, fructan and cell wall polysaccharides and the breakdown of starch to produce maltose. The importance of sugars as hormone-like signalling molecules is discussed, including the role of another sugar, trehalose, and the trehalose biosynthetic pathway. The Maillard reaction, which occurs between reducing sugars and amino acids during thermal processing, is described because of its importance for colour and flavour in cooked foods. This reaction also leads to the formation of potentially harmful compounds, such as acrylamide, and is attracting increasing attention as food producers and regulators seek to reduce the levels of acrylamide in cooked food. Genetic and environmental factors affecting sugar concentrations are described.

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Section: Starch Degradation Maltose and Maltingmentioning

confidence: 99%

Section: Starch Degradation Maltose and Maltingmentioning

confidence: 99%

Sugars in crop plants

Halford

Curtis

Muttucumaru

et al. 2010

Annals of Applied Biology

164

123

View full text Add to dashboard Cite

show abstract

“…이 amylo-pullulanase는 α-amlyase와 pullulanase 활성을 동시에 가지 고 있어 다당류의 α-1,4 결합과 α-1,6 결합을 가수분해 시 킬 수 있다. 또한 β-amylase는 전분의 α-1,4 결합을 분해하 여 maltose를 만들어내는 효소인데 이 유전자를 도입시킨 감자를 포장에서 생육시킨 결과 괴경에서 이 효소는 6 0℃에서 안정하였으며 활성을 나타내었다 (Lin et al 2008).…”

Section: Granule Bound Starch Synthase (Gbss)unclassified

Current status on metabolic engineering of starch in sweetpotato

Ahn¹,

Yang²,

Kim³

et al. 2009

Journal of Plant Biotechnology

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“…β‐Amylase (E.C.3.2.1.2) is an exoenzyme that can release β‐maltose and dextrin from the nonreducing end of starch by strictly cutting α‐1,4‐glycosidic bonds . It has been widely applied in producing maltose syrup, which can provide biotechnological aid in the brewing and food processing industries . In the brewing industry, maltose syrup can be used as adjunct to replace part of malt in mashing, which can reduce the brewing cost without influencing the beer quality .…”

Section: Introductionmentioning

confidence: 99%

Process optimization of the extraction condition of β‐amylase from brewer's malt and its application in the maltose syrup production

Niu

Zheng

et al. 2018

Biotech and App Biochem

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β-Amylase is of important biotechnological aid in maltose syrup production. In this study, the extraction condition of β-amylase from brewer's malt and the optimal dosage of β-amylase in maltose syrup production were optimized using response surface methodology and uniform design method. The optimal extraction condition of β-amylase from brewer's malt was composed of 1:17 (g/v) material/liquid ratio, 44°C extraction temperature, pH 6.4 buffer pH, 2.3 H extraction time, and 1.64 g L NaSO dosage with a predicted β-amylase activity of 1,290.99 U g , which was close to the experimental β-amylase activity of 1,230.22 U g . The optimal dosages of β-amylase used in maltose syrup production were 455.67 U g starch and its application in maltose syrup production led to a 68.37% maltose content in maltose syrup, which was 11.2% and 28.9% higher than those using β-amylases from soybean and microbe (P < 0.01). Thus, β-amylase from brewer's malt was beneficial for production of high maltose syrup.

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Generation and analyses of the transgenic potatoes expressing heterologous thermostable β-amylase

Cited by 11 publications

References 37 publications

Sugars in crop plants

Sugars in crop plants

Current status on metabolic engineering of starch in sweetpotato

Process optimization of the extraction condition of β‐amylase from brewer's malt and its application in the maltose syrup production

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