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Christensen SJ, Madsen MS, Zinck SS, Hedberg C, Sørensen OB, Svensson B, Meyer AS. Bioinformatics and functional selection of GH77 4-α-glucanotransferases for potato starch modification. N Biotechnol 2024; 79:39-49. [PMID: 38097138 DOI: 10.1016/j.nbt.2023.12.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 11/26/2023] [Accepted: 12/09/2023] [Indexed: 12/24/2023]
Abstract
4-α-glucanotransferases (4αGTs, EC 2.4.1.25) from glycoside hydrolase family 77 (GH77) catalyze chain elongation of starch amylopectin chains and can be utilized to structurally modify starch to tailor its gelation properties. The potential relationship between the structural design of 4αGTs and functional starch modification is unknown. Here, family GH77 was mined in silico for enzyme candidates based on sub-grouping guided by Conserved Unique Peptide Patterns (CUPP) bioinformatics categorization. From + 12,000 protein sequences a representative set of 27 4αGTs, representing four different domain architectures, different bacterial origins and diverse CUPP groups, was selected for heterologous expression and further study. Most of the enzymes catalyzed starch modification, but their efficacies varied substantially. Five of the 4αGTs were characterized in detail, and their action was compared to that of the industrial benchmark enzyme, Tt4αGT (CUPP 77_1.2), from Thermus thermophilus. Reaction optima of the five 4αGTs ranged from ∼40-60 °C and pH 7.3-9.0. Several were stable for a minimum 4 h at 70 °C. Domain architecture type A proteins, consisting only of a catalytic domain, had high thermal stability and high starch modification ability. All five novel 4αGTs (and Tt4αGT) induced enhanced gelling of potato starch. One, At4αGT from Azospirillum thermophilum (CUPP 77_2.4), displayed distinct starch modifying abilities, whereas T24αGT from Thermus sp. 2.9 (CUPP 77_1.2) modified the starch similarly to Tt4αGT, but slightly more effectively. T24αGT and At4αGT are thus interesting candidates for industrial starch modification. A model is proposed to explain the link between the 4αGT induced molecular modifications and macroscopic starch gelation.
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Affiliation(s)
- Stefan Jarl Christensen
- Protein Chemistry and Enzyme Technology, DTU Bioengineering, Department of Biotechnology and Biomedicine, Technical University of Denmark, Kgs. Lyngby, Denmark; KMC, Brande, Denmark
| | - Michael Schmidt Madsen
- Protein Chemistry and Enzyme Technology, DTU Bioengineering, Department of Biotechnology and Biomedicine, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Signe Schram Zinck
- Protein Chemistry and Enzyme Technology, DTU Bioengineering, Department of Biotechnology and Biomedicine, Technical University of Denmark, Kgs. Lyngby, Denmark; KMC, Brande, Denmark
| | | | | | - Birte Svensson
- Protein Chemistry and Enzyme Technology, DTU Bioengineering, Department of Biotechnology and Biomedicine, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Anne S Meyer
- Protein Chemistry and Enzyme Technology, DTU Bioengineering, Department of Biotechnology and Biomedicine, Technical University of Denmark, Kgs. Lyngby, Denmark.
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2
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Molecular weight, chain length distribution and long-term retrogradation of cassava starch modified by amylomaltase. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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3
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Research progresses on enzymatic modification of starch with 4-α-glucanotransferase. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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4
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Li X, Wang Y, Wu J, Jin Z, Dijkhuizen L, Hachem MA, Bai Y. Thermoproteus uzoniensis 4-α-glucanotransferase catalyzed production of a thermo-reversible potato starch gel with superior rheological properties and freeze-thaw stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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5
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Bangar SP, Ashogbon AO, Singh A, Chaudhary V, Whiteside WS. Enzymatic modification of starch: A green approach for starch applications. Carbohydr Polym 2022; 287:119265. [DOI: 10.1016/j.carbpol.2022.119265] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 02/14/2022] [Accepted: 02/15/2022] [Indexed: 11/02/2022]
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Korompokis K, Verbeke K, Delcour JA. Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide. Compr Rev Food Sci Food Saf 2021; 20:5965-5991. [PMID: 34601805 DOI: 10.1111/1541-4337.12847] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 08/19/2021] [Accepted: 08/25/2021] [Indexed: 12/15/2022]
Abstract
Starch is the most abundant glycemic carbohydrate in the human diet. Consumption of starch-rich food products that elicit high glycemic responses has been linked to the occurrence of noncommunicable diseases such as cardiovascular disease and diabetes mellitus type II. Understanding the structural features that govern starch digestibility is a prerequisite for developing strategies to mitigate any negative health implications it may have. Here, we review the aspects of the fine molecular structure that in native, gelatinized, and gelled/retrograded starch directly impact its digestibility and thus human health. We next provide an informed guidance for lowering its digestibility by using specific enzymes tailoring its molecular and three-dimensional supramolecular structure. We finally discuss in vivo studies of the glycemic responses to enzymatically modified starches and relevant food applications. Overall, structure-digestibility relationships provide opportunities for targeted modification of starch during food production and improving the nutritional profile of starchy foods.
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Affiliation(s)
- Konstantinos Korompokis
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Kristin Verbeke
- Translational Research Center in Gastrointestinal Disorders (TARGID), KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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7
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Leoni C, Gattulli BAR, Pesole G, Ceci LR, Volpicella M. Amylomaltases in Extremophilic Microorganisms. Biomolecules 2021; 11:biom11091335. [PMID: 34572549 PMCID: PMC8465469 DOI: 10.3390/biom11091335] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 09/06/2021] [Accepted: 09/08/2021] [Indexed: 11/16/2022] Open
Abstract
Amylomaltases (4-α-glucanotransferases, E.C. 2.4.1.25) are enzymes which can perform a double-step catalytic process, resulting in a transglycosylation reaction. They hydrolyse glucosidic bonds of α-1,4'-d-glucans and transfer the glucan portion with the newly available anomeric carbon to the 4'-position of an α-1,4'-d-glucan acceptor. The intramolecular reaction produces a cyclic α-1,4'-glucan. Amylomaltases can be found only in prokaryotes, where they are involved in glycogen degradation and maltose metabolism. These enzymes are being studied for possible biotechnological applications, such as the production of (i) sugar substitutes; (ii) cycloamyloses (molecules larger than cyclodextrins), which could potentially be useful as carriers and encapsulating agents for hydrophobic molecules and also as effective protein chaperons; and (iii) thermoreversible starch gels, which could be used as non-animal gelatin substitutes. Extremophilic prokaryotes have been investigated for the identification of amylomaltases to be used in the starch modifying processes, which require high temperatures or extreme conditions. The aim of this article is to present an updated overview of studies on amylomaltases from extremophilic Bacteria and Archaea, including data about their distribution, activity, potential industrial application and structure.
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Affiliation(s)
- Claudia Leoni
- Institute of Biomembranes, Bioenergetics and Molecular Biotechnologies, Consiglio Nazionale delle Ricerche, Via Amendola, 70126 Bari, Italy; (C.L.); (B.A.R.G.); (G.P.)
| | - Bruno A. R. Gattulli
- Institute of Biomembranes, Bioenergetics and Molecular Biotechnologies, Consiglio Nazionale delle Ricerche, Via Amendola, 70126 Bari, Italy; (C.L.); (B.A.R.G.); (G.P.)
| | - Graziano Pesole
- Institute of Biomembranes, Bioenergetics and Molecular Biotechnologies, Consiglio Nazionale delle Ricerche, Via Amendola, 70126 Bari, Italy; (C.L.); (B.A.R.G.); (G.P.)
- Department of Biosciences, Biotechnologies and Biopharmaceutics, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
| | - Luigi R. Ceci
- Institute of Biomembranes, Bioenergetics and Molecular Biotechnologies, Consiglio Nazionale delle Ricerche, Via Amendola, 70126 Bari, Italy; (C.L.); (B.A.R.G.); (G.P.)
- Correspondence: (L.R.C.); (M.V.); Tel.: +39-080-544-3311 (L.R.C. & M.V.)
| | - Mariateresa Volpicella
- Institute of Biomembranes, Bioenergetics and Molecular Biotechnologies, Consiglio Nazionale delle Ricerche, Via Amendola, 70126 Bari, Italy; (C.L.); (B.A.R.G.); (G.P.)
- Department of Biosciences, Biotechnologies and Biopharmaceutics, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
- Correspondence: (L.R.C.); (M.V.); Tel.: +39-080-544-3311 (L.R.C. & M.V.)
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Park S, Kim YR. Clean label starch: production, physicochemical characteristics, and industrial applications. Food Sci Biotechnol 2021; 30:1-17. [PMID: 33552613 PMCID: PMC7847421 DOI: 10.1007/s10068-020-00834-3] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 09/23/2020] [Accepted: 09/25/2020] [Indexed: 11/30/2022] Open
Abstract
Recently, health-conscious consumers have a tendency to avoid the use of modified starch in their food products because of reluctance regarding food additives or chemical processes. The present paper considers the characteristics and manufacturing methods of clean label starch, which is free from chemical modification. Clean label starch manufacturing is mainly dependent on starch blending, physical and enzymatic modification methods. Physical modifications include ultrasound, hydrothermal (e.g., heat-moisture treatment and annealing), pre-gelatinization (e.g., drum drying, roll drying, spray cooking, and extrusion cooking), high-pressure (high hydrostatic pressure), and pulsed electric field treatments. These physical processes allow variation of starch properties, such as morphological, thermal, rheological, and pasting properties. Enzyme treatment can change the properties of starch more dramatically. Actual use of clean label starch with such altered properties has occurred in industry and is described here. This review may provide useful information on the current status and future direction of clean label starch in the field of food science.
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Affiliation(s)
- Shinjae Park
- Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul, 08826 Republic of Korea
| | - Yong-Ro Kim
- Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul, 08826 Republic of Korea
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea
- Center for Food and Bioconvergence, Seoul National University, Seoul, 08826 Republic of Korea
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9
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Kang J, Kim YH, Choi SJ, Rho SJ, Kim YR. Improving the Stability and Curcumin Retention Rate of Curcumin-Loaded Filled Hydrogel Prepared Using 4αGTase-Treated Rice Starch. Foods 2021; 10:150. [PMID: 33450818 PMCID: PMC7828239 DOI: 10.3390/foods10010150] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 01/08/2021] [Accepted: 01/08/2021] [Indexed: 12/29/2022] Open
Abstract
In this study, 4-α-glucanotransferase (4αGTase)-treated rice starch (GS) was added after 1-h (1 GS) and 96-h (96 GS) treatments to the aqueous phase of a curcumin-loaded emulsion to produce filled hydrogels (1 GS-FH and 96 GS-FH, respectively). The relative protective effects of the FH system, native rice starch-based filled hydrogel (RS-FH), and emulsion without starch (EM), on curcumin were evaluated based on ultraviolet (UV) stability and simulated gastrointestinal studies. The UV stability and curcumin retention after in vitro digestion of the filled hydrogels (FH) samples were greater than those of the EM samples. RS-FH showed a 2.28-fold improvement in UV stability over EM due to the higher viscosity of RS. 1 GS-FH and 96 GS-FH increased curcumin retention by 2.31- and 2.60-fold, respectively, and the microstructure of 96 GS-FH, determined using confocal laser microscopy, remained stable even after the stomach phase. These effects were attributed to the molecular structure of GS, with decreased amylopectin size and amylose content resulting from the enzyme treatment. The encapsulation of lipids within the GS hydrogel particles served to protect and deliver the curcumin component, suggesting that GS-FH can be applied to gel-type food products and improve the chemical stability of curcumin.
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Affiliation(s)
- Jihyun Kang
- Department of Biosystems Engineering, Seoul National University, Seoul 08826, Korea;
| | - Ye-Hyun Kim
- Division of Applied Food System, Major of Food Science & Technology, Seoul Women’s University, Seoul 01797, Korea; (Y.-H.K.); (S.-J.C.)
| | - Soo-Jin Choi
- Division of Applied Food System, Major of Food Science & Technology, Seoul Women’s University, Seoul 01797, Korea; (Y.-H.K.); (S.-J.C.)
| | - Shin-Joung Rho
- Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea
| | - Yong-Ro Kim
- Department of Biosystems Engineering, Seoul National University, Seoul 08826, Korea;
- Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
- Global Smart Farm Convergence Major, Seoul National University, Seoul 08826, Korea
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10
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Park HR, Kang J, Rho SJ, Kim YR. Structural and physicochemical properties of enzymatically modified rice starch as influenced by the degree of enzyme treatment. J Carbohydr Chem 2020. [DOI: 10.1080/07328303.2020.1788574] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Hye Rin Park
- Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul, Republic of Korea
| | - Jihyun Kang
- Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul, Republic of Korea
| | - Shin-Joung Rho
- Center for Food and Bioconvergence, Seoul National University, Seoul, Republic of Korea
| | - Yong-Ro Kim
- Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul, Republic of Korea
- Center for Food and Bioconvergence, Seoul National University, Seoul, Republic of Korea
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, Republic of Korea
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11
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Comparison of the Structural Properties and Nutritional Fraction of Corn Starch Treated with Thermophilic GH13 and GH57 α-Glucan Branching Enzymes. Foods 2019; 8:foods8100452. [PMID: 31581739 PMCID: PMC6835866 DOI: 10.3390/foods8100452] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Revised: 09/27/2019] [Accepted: 09/27/2019] [Indexed: 11/17/2022] Open
Abstract
Two thermophilic 1,4-α-glucan branching enzymes (GBEs), CbGBE from Caldicellulosiruptor bescii and PhGBE from Pyrococcus horikoshii, which belong to the glycoside hydrolase family 13 and 57 respectively, were cloned and expressed in Escherichia coli. Two GBEs were identified to have α-1,6 branching activity against various substrates, but substrate specificity was distinct. Starch was modified by two GBEs and their in vitro digestibility and structural properties were investigated. Short-branched A chains with a degree of polymerization (DP) of 6–12 increased with CbGBE-modified starch, increasing the proportion of slow digestible and resistant starch (RS) fractions. PhGBE-modified starch resulted in an increase in the RS fraction only by a slight increase in part of A chains (DP, 6–9). Compared to the proportion of control not treated with GBE, the proportion of α-1,6 linkages in CbGBE- and PhGBE-modified starch increased by 3.1 and 1.6 times. 13C cross polarization/magic angle sample spinning (CP/MAS) NMR and XRD pattern analysis described that GBE-modified starches reconstructed double helices but not the crystalline structure. Taken together, CbGBE and PhGBE showed distinct branching activities, resulting in different α-1,6 branching ratios and chain length distribution, and double helices amount of starch, ultimately affecting starch digestibility. Therefore, these GBEs can be used to produce customized starches with controlled digestion rates.
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12
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Solubility, stability, and bioaccessibility improvement of curcumin encapsulated using 4-α-glucanotransferase-modified rice starch with reversible pH-induced aggregation property. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.012] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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Boonna S, Rolland-Sabaté A, Lourdin D, Tongta S. Macromolecular characteristics and fine structure of amylomaltase-treated cassava starch. Carbohydr Polym 2019; 205:143-150. [DOI: 10.1016/j.carbpol.2018.10.042] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2018] [Revised: 10/12/2018] [Accepted: 10/14/2018] [Indexed: 11/27/2022]
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14
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Mun S, Shin M. Molecular structures of rice starch to investigate the differences in the processing quality of rice flours. Food Sci Biotechnol 2018; 27:1007-1014. [PMID: 30263829 DOI: 10.1007/s10068-018-0330-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 01/18/2018] [Accepted: 01/30/2018] [Indexed: 10/16/2022] Open
Abstract
The molecular structures of non-waxy rice starches purified from three Korean rice cultivars, Dongjin1, Hopyeong, and Ilmi, were investigated to determine the main reasons why it is difficult to make manju with Dongjin1 flour compared to other rice flours with similar processing qualities. The molecular structural characteristics of the three rice starches were analyzed by high-performance size-exclusion chromatography and high-performance anion-exchange chromatography. The Dongjin1 starch had lower molecular weight (MW) amylose, a smaller proportion of short a chains, and higher average amylopectin branch chain length than the other two starches. These properties of Dongjin1 starch resulted in a lower water binding capacity, lower swelling power at 80 °C, and lower peak viscosity than those of the other two starches. It is suggested that the MW of amylose and degree of polymerization of amylopectin are important factors to make gluten-free bakery products using non-waxy rice flours.
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Affiliation(s)
- Saehun Mun
- 1Center for Food and Bioconvergence, Seoul National University, Seoul, 08826 Republic of Korea
| | - Malshick Shin
- 2Department of Food and Nutrition, Chonnam National University, Gwangju, 61186 Republic of Korea
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15
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Shah A, Masoodi F, Gani A, Ashwar B. Dual enzyme modified oat starch: Structural characterisation, rheological properties, and digestibility in simulated GI tract. Int J Biol Macromol 2018; 106:140-147. [DOI: 10.1016/j.ijbiomac.2017.08.013] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2017] [Revised: 07/23/2017] [Accepted: 08/01/2017] [Indexed: 10/19/2022]
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16
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Sorndech W, Tongta S, Blennow A. Slowly Digestible‐ and Non‐Digestible α‐Glucans: An Enzymatic Approach to Starch Modification and Nutritional Effects. STARCH-STARKE 2017. [DOI: 10.1002/star.201700145] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Waraporn Sorndech
- School of Food Technology Institute of Agricultural Technology Suranaree University of TechnologyNakhon Ratchasima 30000Thailand
| | - Sunanta Tongta
- School of Food Technology Institute of Agricultural Technology Suranaree University of TechnologyNakhon Ratchasima 30000Thailand
| | - Andreas Blennow
- Faculty of Sciences Department of Plant and Environmental Sciences University of CopenhagenFrederiksberg C 1871Denmark
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17
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Do VH, Mun S, Kim YL, Rho SJ, Park KH, Kim YR. Novel formulation of low-fat spread using rice starch modified by 4-α-glucanotransferase. Food Chem 2016; 208:132-41. [DOI: 10.1016/j.foodchem.2016.03.101] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2015] [Revised: 03/03/2016] [Accepted: 03/28/2016] [Indexed: 10/22/2022]
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18
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Kim YL, Mun S, Rho SJ, Do HV, Kim YR. “Influence of physicochemical properties of enzymatically modified starch gel on the encapsulation efficiency of W/O/W emulsion containing NaCl”. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1799-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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19
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Fan Q, Xie Z, Zhan J, Chen H, Tian Y. A glycogen branching enzyme fromThermomonospora curvata: Characterization and its action on maize starch. STARCH-STARKE 2015. [DOI: 10.1002/star.201500197] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Qin Fan
- The State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Zhengjun Xie
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Jinling Zhan
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Hailong Chen
- The State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Yaoqi Tian
- The State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
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20
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Wang J, Wei R, Tian Y, Yang N, Xu X, Zimmermann W, Jin Z. Multi-wavelength colorimetric determination of large-ring cyclodextrin content for the cyclization activity of 4-α-glucanotransferase. Carbohydr Polym 2015; 122:329-35. [PMID: 25817676 DOI: 10.1016/j.carbpol.2014.12.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2014] [Revised: 11/27/2014] [Accepted: 12/13/2014] [Indexed: 10/24/2022]
Abstract
Large-ring cyclodextrins (LR-CDs) have a number of intriguing properties for potential use in pharmaceutical and food industry. To date, no colorimetric method has been reported for LR-CD content quantification. In this study, triple wavelength colorimetry (TWC) and orthogonal-function spectrophotometry (OFS) have been successfully applied to determine ingredient concentrations in a mixture of amylose and LR-CDs. Both TWC and OFS yielded precise amylose content data in good agreement with expected values. For quantification of LR-CD content, OFS provided a higher accuracy than TWC, which resulted in a slight over-determination. As a comparison, single-wavelength colorimetry performed at the corresponding absorption maximum led to a significant over-determination of both amylose and LR-CD contents. The validity of TWC and OFS allowed their application for discriminative detection of the cyclization and total activity of a 4-α-glucanotransferase (4 αGTase) from Thermus aquaticus regarding the synthesis of LR-CDs and the conversion of amylose to small molecules, respectively. High pressure size exclusion chromatography analysis of the post-reaction mixtures following 4 αGTase-catalyzed conversion of amylose revealed the presence of linear malto-oligosaccharides in the LR-CD fraction. By introduction of a correction factor, the interference caused by linear malto-oligosaccharides was eliminated for a more accurate determination of LR-CD cyclization activity.
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Affiliation(s)
- Jinpeng Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Ren Wei
- Department of Microbiology and Bioprocess Technology, Institute of Biochemistry, Leipzig University, Johannisallee 21-23, D-04103 Leipzig, Germany
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Na Yang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Wolfgang Zimmermann
- Department of Microbiology and Bioprocess Technology, Institute of Biochemistry, Leipzig University, Johannisallee 21-23, D-04103 Leipzig, Germany.
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, China.
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Jiang H, Miao M, Ye F, Jiang B, Zhang T. Enzymatic modification of corn starch with 4-α-glucanotransferase results in increasing slow digestible and resistant starch. Int J Biol Macromol 2014; 65:208-14. [DOI: 10.1016/j.ijbiomac.2014.01.044] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2013] [Revised: 01/09/2014] [Accepted: 01/17/2014] [Indexed: 10/25/2022]
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22
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Kim YL, Mun S, Park KH, Shim JY, Kim YR. Physicochemical functionality of 4-α-glucanotransferase-treated rice flour in food application. Int J Biol Macromol 2013; 60:422-6. [DOI: 10.1016/j.ijbiomac.2013.04.032] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2013] [Revised: 04/04/2013] [Accepted: 04/11/2013] [Indexed: 10/26/2022]
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