Structural modification and characterization of rice starch treated by Thermus aquaticus 4-α-glucanotransferase

Cho, K.-H.; Auh, Joong-Hyuck; Ryu, Jehoon; Kim, J.-H.; Park, K.H.; Park, C.-S.; Yoo, Sang‐Ho

doi:10.1016/j.foodhyd.2009.06.019

Cited by 26 publications

(15 citation statements)

References 23 publications

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“…The drastically modified starch had higher amount of very short (DP 1 to 5) and short (DP < 8) branched chains, but less medium branched chain (DP 9 to 22) than native starch. This could be caused by the disproportion reaction of amylomaltase resulting in lower amylose content and the formation of amylopectin with a broader chain length distribution (Cho and others ) as described above. In addition, branch chain length distribution of modified starch was similar to that of the commercial thermo‐reversible potato starch (Figure ).…”

Section: Resultsmentioning

confidence: 99%

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Properties of Cassava Starch Modified by Amylomaltase from Corynebacterium glutamicum

Ayudhaya

Pongsawasdi

Laohasongkram

et al. 2016

Journal of Food Science

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Amylomaltase (α-1,4-glucanotransferase, AM; EC 2.4.1.25) from Corynebacterium glutamicum expressed in Escherichia coli was used to prepare the enzyme-modified cassava starch for food application. About 5% to 15% (w/v) of cassava starch slurries were incubated with 1, 3, or 5 units of amylomaltase/g starch. Apparent amylose, amylopectin chain length distribution, thermal properties, freeze-thaw stability, thermo-reversibility, and gel strength of the obtained modified starches were measured. The apparent amylose content and retrogradation enthalpy were lower, whereas the retrogradation temperatures, freeze-thaw stability, and thermo-reversibility were higher than those of the native cassava starch. However, when amylomaltase content was increased to 20 units of amylomaltase/g starch and for 24 h, the modified starch showed an improvement in the thermo-reversibility property. When used in panna cotta, the gel strength of the sample using the 20 units/24 h modified cassava starch was similar to that of using gelatin.

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Section: Resultsmentioning

confidence: 99%

“…Thermal properties were measured by the differential scanning calorimetry (Diamond DSC, Perkin‐Elmer, Conn., U.S.A.), according to the method of Cho and others (). Modified starch (2 mg) was placed in an aluminum pan and 6 mg of distilled water was added.…”

Section: Methodsmentioning

confidence: 99%

Properties of Cassava Starch Modified by Amylomaltase from Corynebacterium glutamicum

Ayudhaya

Pongsawasdi

Laohasongkram

et al. 2016

Journal of Food Science

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“…The latter exhibited higher proportions of chains with DP of 4 to 9 and 22 to 40 and lower proportions of chains with DP of 10 to 21 (Lee et al, 2009). On treatment with a-1,4-glucanotransferase, rice starch also showed a similar profile of chain length distribution for amylopectin (Cho et al, 2009). These results show that amylopectin is an effective substrate in vivo and in vitro for DPE1.…”

Section: Discussionmentioning

confidence: 82%

“…These changes were generally predictable from in vitro experiments. On treatment with a-1,4-glucanotransferase (a counterpart of DPE1 in bacteria), the amylose contents of rice and corn (Zea mays) starch decreased from 30.0% to 21.8% and from 21.6% to 15.6%, respectively (Cho et al, 2009;Do et al, 2012). Furthermore, suppression and overexpression of DPE1 also resulted in higher or lower M r amylose, as revealed by the absorbance spectra of the amylose-iodine complexes (Fig.…”

Section: Discussionmentioning

confidence: 96%

Plastidial Disproportionating Enzyme Participates in Starch Synthesis in Rice Endosperm by Transferring Maltooligosyl Groups from Amylose and Amylopectin to Amylopectin

et al. 2015

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Plastidial disproportionating enzyme1 (DPE1), an a-1,4-D-glucanotransferase, has been thought to be involved in storage starch synthesis in cereal crops. However, the precise function of DPE1 remains to be established. We present here the functional identification of DPE1 in storage starch synthesis in rice (Oryza sativa) by endosperm-specific gene overexpression and suppression. DPE1 overexpression decreased amylose content and resulted in small and tightly packed starch granules, whereas DPE1 suppression increased amylose content and formed heterogeneous-sized, spherical, and loosely packed starch granules. Chains with degree of polymerization (DP) of 6 to 10 and 23 to 38 were increased, while chains with DP of 11 to 22 were decreased in amylopectin from DPE1-overexpressing seeds. By contrast, chains with DP of 6 to 8 and 16 to 36 were decreased, while chains with DP of 9 to 15 were increased in amylopectin from DPE1-suppressed seeds. Changes in DPE1 gene expression also resulted in modifications in the thermal and pasting features of endosperm starch granules. In vitro analyses revealed that recombinant DPE1 can break down amylose into maltooligosaccharides in the presence of Glc, while it can transfer maltooligosyl groups from maltooligosaccharide to amylopectin or transfer maltooligosyl groups within and among amylopectin molecules in the absence of Glc. Moreover, a metabolic flow of maltooligosyl groups from amylose to amylopectin was clearly identifiable when comparing DPE1-overexpressing lines with DPE1-suppressed lines. These findings demonstrate that DPE1 participates substantially in starch synthesis in rice endosperm by transferring maltooligosyl groups from amylose and amylopectin to amylopectin.Starch is important for plant development and is critical for crop quality and nutrition. The starch accumulated in cereal endosperm is the most important dietary source of energy for humans. Starch consists of two types of D-Glc homopolymers, amylose and amylopectin, accounting for 15% to 30% and 70% to 85%, respectively (Hermansson and Svegmark, 1996;Tester et al., 2004). Amylose is a largely linear polymer, in which glucosyl monomers are joined via a-1,4-glycoside bonds. Amylopectin is a highly branched molecule with 5% to

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“…The production yield of CA from HACS was calculated to be 76.35%, significantly higher than those from amylomaize (45.58%) and sweet potato (48.56%) (Chu et al, 2016;Xu et al, 2014). Previous studies have reported that starch substrates with a high amylose content afforded high CA production yield (Cho et al, 2009;Vongpichayapaiboon, Pongsawasdi, & Krusong, 2016). Furthermore, the production yield of CA from RS under optimal reaction conditions of enzymes was 31.36%, which was significantly lower than that from HACS.…”

Section: Comparison Of Ca Produced From Hacs and Rsmentioning

confidence: 78%

Feasibility and characterization of the cycloamylose production from high amylose corn starch

2018

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Background and objectives: Cycloamylose (CA), a promising encapsulating agent, was efficiently produced from high amylose corn starch (HACS, HYLON ® VII) by sequentially combined enzyme treatment of isoamylase and Thermus aquaticus 4-α-glucanotransferase (TAαGT). The CA production performance of HACS was compared with that of rice starch (RS), especially from the viewpoint of differences in their molecular characteristics. Findings: The maximum conversion yield of CA from HACS reached 76.35%, which was 2.4 times higher than that of RS (31.36%). The degree of polymerization (DP) of CA produced from HACS ranged from 7 to 41, where a major portion lied in DP 23-41, with DP 26 showing the highest yield. In contrast, CA produced from RS showed a relatively larger amount of smaller cyclic glucans (DP 6-16). Conclusions: The significantly high production yield and DP profile of CA were attributed to high apparent amylose content and long average amylopectin branch chain length of HACS compared to those RS. Significance and novelty: This study can provide a better understanding of CA production depending on starch molecular characteristics and attract industrial consideration in utilizing HACS for CA production. K E Y W O R D S4-α-glucanotransferase, cycloamylose, high amylose corn starch, rice starch

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Structural modification and characterization of rice starch treated by Thermus aquaticus 4-α-glucanotransferase

Cited by 26 publications

References 23 publications

Properties of Cassava Starch Modified by Amylomaltase from Corynebacterium glutamicum

Properties of Cassava Starch Modified by Amylomaltase from Corynebacterium glutamicum

Plastidial Disproportionating Enzyme Participates in Starch Synthesis in Rice Endosperm by Transferring Maltooligosyl Groups from Amylose and Amylopectin to Amylopectin

Feasibility and characterization of the cycloamylose production from high amylose corn starch

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