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Yaşar A, Ryu HJ, Esen E, Sarıoğlan İ, Deemer D, Çetin B, Yoo SH, Lindemann SR, Lee BH, Tunçil YE. The branching ratio of enzymatically synthesized α-glucans impacts microbiome and metabolic outcomes of in vitro fecal fermentation. Carbohydr Polym 2024; 335:122087. [PMID: 38616077 DOI: 10.1016/j.carbpol.2024.122087] [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: 01/25/2024] [Revised: 03/07/2024] [Accepted: 03/24/2024] [Indexed: 04/16/2024]
Abstract
The aim of this study was to evaluate the impacts of enzymatically synthesized α-glucans possessing α-1,4- and α-1,6-glucose linkages, and varying in branching ratio, on colonic microbiota composition and metabolic function. Four different α-glucans varying in branching ratio were synthesized by amylosucrase from Neisseria polysaccharea and glycogen branching enzyme from Rhodothermus obamensis. The branching ratios were found to range from 0 % to 2.8 % using GC/MS. In vitro fecal fermentation analyses (n = 8) revealed that the branching ratio dictates the short-chain fatty acid (SCFA) generation by fecal microbiota. Specifically, slightly branched (0.49 %) α-glucan resulted in generation of significantly (P < 0.05) higher amounts of propionate, compared to more-branched counterparts. In addition, the amount of butyrate generated from this α-glucan was statistically (P > 0.05) indistinguishable than those observed in resistant starches. 16S rRNA sequencing revealed that enzymatically synthesized α-glucans stimulated Lachnospiraceae and Ruminococcus related OTUs. Overall, the results demonstrated metabolic function of colonic microbiota can be manipulated by altering the branching ratio of enzymatically synthesized α-glucans, providing insights into specific structure-function relationships between dietary fibers and the colonic microbiome. Furthermore, the slightly branched α-glucans could be used as functional carbohydrates to stimulate the beneficial microbiota and SCFAs in the colon.
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Affiliation(s)
- Arife Yaşar
- Food Engineering Department, Engineering Faculty, Necmettin Erbakan University, Konya 42090, Turkiye
| | - Hye-Jung Ryu
- Department of Food Science & Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Emine Esen
- Food Engineering Department, Engineering Faculty, Necmettin Erbakan University, Konya 42090, Turkiye
| | - İhsan Sarıoğlan
- Food Engineering Department, Engineering Faculty, Necmettin Erbakan University, Konya 42090, Turkiye
| | - Dane Deemer
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, 47907, IN, USA
| | - Bülent Çetin
- Food Engineering Department, Agricultural Faculty, Atatürk University, Erzurum, 25100, Turkiye
| | - Sang-Ho Yoo
- Department of Food Science & Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea
| | - Stephen R Lindemann
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, 47907, IN, USA; Department of Nutrition Science, Purdue University, West Lafayette 47907, IN, USA; Department of Biological Sciences, Purdue University, West Lafayette 47907, IN, USA
| | - Byung-Hoo Lee
- Department of Food Science & Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Yunus E Tunçil
- Food Engineering Department, Engineering Faculty, Necmettin Erbakan University, Konya 42090, Turkiye; Medical and Cosmetic Plants Application and Research Center, Necmettin Erbakan University, Konya 42090, Turkiye.
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2
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Wang Y, Pang C, Mohammad-Beigi H, Li X, Wu Y, Lin MKTH, Bai Y, Møller MS, Svensson B. Sequential starch modification by branching enzyme and 4-α-glucanotransferase improves retention of curcumin in starch-alginate beads. Carbohydr Polym 2024; 323:121387. [PMID: 37940281 DOI: 10.1016/j.carbpol.2023.121387] [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: 06/01/2023] [Revised: 08/30/2023] [Accepted: 09/11/2023] [Indexed: 11/10/2023]
Abstract
A new super-branched amylopectin with longer exterior chains was produced from normal maize starch by modification with branching enzyme followed by 4-α-glucanotransferase, and applied for co-entrapment of a curcumin-loaded emulsion in alginate beads. The network structure of the gel beads was obtained with Ca2+-cross-linked alginate and a modest load of retrograded starch. The dual enzyme modified starch contained more and longer α-1,6-linked branch chains than single enzyme modified and unmodified starches and showed superior resistance to digestive enzymes. Alginate beads with or without starch were of similar size (1.69-1.74 mm), but curcumin retention was improved 1.4-2.8-fold in the presence of different starches. Thus, subjecting the curcumin-loaded beads to in vitro simulated gastrointestinal digestion resulted in retention of 70, 43 and 22 % of the curcumin entrapped in the presence of modified, unmodified, or no starch, respectively. Molecular docking provided support for curcumin interacting with starch via hydrogen bonding, hydrophobic contacts and π-π stacking. The study highlights the potential of utilizing low concentration of dual-enzyme modified starch with alginate to create a versatile vehicle for controlled release and targeted delivery of bioactive compounds.
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Affiliation(s)
- Yu Wang
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
| | - Chengfang Pang
- Research Group for Genomic Epidemiology, National Food Institute, Technical University of Denmark, DK-2800 Kongens Lyngby, Denmark
| | - Hossein Mohammad-Beigi
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
| | - Xiaoxiao Li
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yazhen Wu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Marie Karen Tracy Hong Lin
- National Center for Nanofabrication and Characterization, Technical University of Denmark, Kgs. Lyngby DK-2800, Denmark
| | - Yuxiang Bai
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Marie Sofie Møller
- Applied Molecular Enzyme Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
| | - Birte Svensson
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
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3
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Shim YE, Song YB, Yoo SH, Lee BH. Production of highly branched α-limit dextrins with enhanced slow digestibility by various glycogen-branching enzymes. Carbohydr Polym 2023; 310:120730. [PMID: 36925263 DOI: 10.1016/j.carbpol.2023.120730] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 01/28/2023] [Accepted: 02/17/2023] [Indexed: 02/23/2023]
Abstract
α-Limit dextrins (α-LDx) are slowly digestible carbohydrates that attenuate postprandial glycemic response and trigger the secretion of satiety-related hormones. In this study, more highly branched α-LDx were enzymatically synthesized to enhance the slowly digestible property by various origins of glycogen branching enzyme (GBE), which catalyzes the transglycosylation to form α-1,6 branching points after cleaving α-1,4 linkages. Results showed that the proportion of branched α-LDx in starch molecules increased around 2.2-8.1 % compared to α-LDx from starch without GBE treatment as the ratio of α-1,6 linkages increased after different types of GBE treatments. Furthermore, the enzymatic increment of branching points enhanced the slowly digestible properties of α-LDx at the mammalian α-glucosidase level by 17.3-28.5 %, although the rates of glucose generation were different depending on the source of GBE treatment. Thus, the highly branched α-LDx with a higher amount of α-1,6 linkages and a higher molecular weight can be applied as a functional ingredient to deliver glucose throughout the entire small intestine without a glycemic spike which has the potential to control metabolic diseases such as obesity and type 2 diabetes.
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Affiliation(s)
- Ye-Eun Shim
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea; Core-Facility for Bionano Materials, Gachon University, Seongnam 13120, Republic of Korea
| | - Young-Bo Song
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Sang-Ho Yoo
- Department of Food Science and Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea
| | - Byung-Hoo Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea.
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4
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Wang Y, Bai Y, Dong J, Liu J, Jin Z. Deciphering the structural and functional characteristics of an innovative small cluster branched α-glucan produced by sequential enzymatic synthesis. Carbohydr Polym 2023; 310:120696. [PMID: 36925237 DOI: 10.1016/j.carbpol.2023.120696] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/24/2023] [Accepted: 02/09/2023] [Indexed: 02/15/2023]
Abstract
Highly branched α-glucan (HBAG) proved to be a promising material as an osmotic agent in peritoneal dialysis solutions. However, high resistance of HBAG to amylolytic enzymes might be a potential drawback for peritoneal dialysis due to its high degree of branching (20-30 %). To address this issue, we designed a small-clustered α-glucan (SCAG) with a relatively low molecular weight (Mw) and limited branching. Structural characteristics revealed that SCAG was successfully synthesized by modifying waxy rice starch (WRS) using sequential maltogenic α-amylase (MA) and starch branching enzyme (BE). The Mw of SCAG was 1.40 × 105 Da, and its (α1 → 6) bonds ratio was 8.93 %, which was below that of HBAG. A relatively short branch distribution was observed in SCAG (CL = 6.27). Short-range orderliness of WRS was reduced from 0.749 to 0.322 with the MABE incubation. Additionally, SCAG had an extremely low viscosity (~12 cP) and nearly no retrogradation. Although the resistance of SCAG to amylolytic enzymes was enhanced by 15.22 % compared with native WRS, the extent was significantly lower than that of HBAG in previous studies. These new findings demonstrate the potential of SCAG as a novel functional α-glucan in food and pharmaceutical applications.
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Affiliation(s)
- Yanli Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Jingjing Dong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Jialin Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu Province, China.
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5
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Sahoo B, Roy A. Structure–function relationship of resistant starch formation: Enhancement technologies and need for more viable alternatives for whole rice grains. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14214] [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]
Affiliation(s)
- Bijendra Sahoo
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India
| | - Anupam Roy
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India
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6
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Dhull SB, Chandak A, Collins MN, Bangar SP, Chawla P, Singh A. Lotus Seed Starch: A Novel Functional Ingredient with Promising Properties and Applications in Food—A Review. STARCH-STARKE 2022. [DOI: 10.1002/star.202200064] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Sanju Bala Dhull
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa Haryana 125055 India
| | - Ankita Chandak
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa Haryana 125055 India
| | - Maurice N. Collins
- Bernal Institute School of Engineering University of Limerick Limerick V94 T9PX Ireland
- Health Research Institute University of Limerick Limerick V94 T9PX Ireland
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences Clemson University Clemson SC 29631 USA
| | - Prince Chawla
- Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab 144411 India
| | - Ajay Singh
- Department of Food Technology Mata Gujri College Fatehgarh Sahib Punjab 140406 India
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7
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Liu J, Wang Y, Li X, Jin Z, Svensson B, Bai Y. Effect of Starch Primers on the Fine Structure of Enzymatically Synthesized Glycogen-like Glucan. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6202-6212. [PMID: 35549341 DOI: 10.1021/acs.jafc.2c00152] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Glycogen-like glucan (GnG) is a unique hyperbranched polysaccharide nanoparticle which is drawing increasing attention due to its biodegradability and abundant short branches that can be functionalized. Because starch and GnG are both composed of glucose residues and have similar glucosidic bonds, GnG could be fabricated by sucrose phosphorylase, α-glucan phosphorylase, and branching enzymes from starch primers and sucrose. In this study, high-amylose starch, normal starch, and waxy corn starch were used as primers to synthesize GnG, and their impact on the fine structure of GnG was investigated. Structural analysis indicated that with increasing content of amylopectin in the starch primer, the proportion of short chains in GnG decreased, and the degree of β-amylolysis and α-amylolysis was enhanced. Amylose in the primer contributed to a compact and homogeneous structure of GnG, while amylopectin triggered the formation of branch points with a more open distribution. These findings provide a new strategy for regulating the fine structure of GnG.
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Affiliation(s)
- Jialin Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yanli Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaoxiao Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Birte Svensson
- International Joint Research Laboratory for Starch Related Enzyme at Jiangnan University, Wuxi, Jiangsu 214122, China
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kongens Lyngby, Denmark
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
- International Joint Research Laboratory for Starch Related Enzyme at Jiangnan University, Wuxi, Jiangsu 214122, China
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8
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Zhong Y, Xu J, Liu X, Ding L, Svensson B, Herburger K, Guo K, Pang C, Blennow A. Recent advances in enzyme biotechnology on modifying gelatinized and granular starch. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.019] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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9
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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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10
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Lee D, Park SD, Jun SJ, Park JT, Chang PS, Yoo SH. Differentiated structure of synthetic glycogen-like particle by the combined action of glycogen branching enzymes and amylosucrase. Int J Biol Macromol 2022; 195:152-162. [PMID: 34856217 DOI: 10.1016/j.ijbiomac.2021.11.153] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 11/10/2021] [Accepted: 11/22/2021] [Indexed: 11/05/2022]
Abstract
Glycogen-like particles (GLPs) were built up from sucrose by applying de novo one-pot enzymatic process of amylosucrase (ASase; 6 U·mL-1) and glycogen branching enzymes (GBEs; 0.001 and 0.005 U·mL-1). Due to different chain-length transferring patterns of GBEs, structurally differentiated GLPs were synthesized. Yields of GLPs synthesized at pH 7.0 and 30 °C were improved by increasing the GBE/ASase ratio. Branching degrees of GLPs obviously was increased along with the ratio of GBEs, of which result was directly supported by shortened branch-chain length with greater GBE activity. Long branch chains seemed to play as efficient acceptor molecules to bind newly transferred branch chains especially at lower ratio of GBE/ASase, resulting in greater molecular weight and size of GLP with higher proportion of them. Molecular weight, size, and density of GLPs were ranged from 7.37 × 105 to 1.94 × 108 g·mol-1, from 23.70 to 52.65 nm, and from 7.99 to 374.32 g·mol-1·nm-3, respectively. By increasing GBE/ASase ratio, more compact GLP architecture was fabricated due to increased weight and reduced size with exception of a unique GBE. GLPs were efficiently synthesized by two different glycosyltransferases, and their chemical structures were controllable by source and ratio of GBEs due to their different branch-chain transferring specificity.
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Affiliation(s)
- Daeyeon Lee
- Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea
| | - Sang-Dong Park
- Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea
| | - Su-Jin Jun
- Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea
| | - Jong-Tae Park
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Daejeon 34134, Republic of Korea.
| | - Pahn-Shick Chang
- Department of Agricultural Biotechnology, Center for Agricultural Microorganism and Enzyme, Seoul National University, Seoul 08826, Republic of Korea.
| | - Sang-Ho Yoo
- Department of Food Science and Biotechnology, Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea.
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11
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Zhong Y, Herburger K, Kirkensgaard JJK, Khakimov B, Hansen AR, Blennow A. Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106904] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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12
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Harvey DJ. ANALYSIS OF CARBOHYDRATES AND GLYCOCONJUGATES BY MATRIX-ASSISTED LASER DESORPTION/IONIZATION MASS SPECTROMETRY: AN UPDATE FOR 2015-2016. MASS SPECTROMETRY REVIEWS 2021; 40:408-565. [PMID: 33725404 DOI: 10.1002/mas.21651] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Accepted: 07/24/2020] [Indexed: 06/12/2023]
Abstract
This review is the ninth update of the original article published in 1999 on the application of matrix-assisted laser desorption/ionization (MALDI) mass spectrometry to the analysis of carbohydrates and glycoconjugates and brings coverage of the literature to the end of 2016. Also included are papers that describe methods appropriate to analysis by MALDI, such as sample preparation techniques, even though the ionization method is not MALDI. Topics covered in the first part of the review include general aspects such as theory of the MALDI process, matrices, derivatization, MALDI imaging, fragmentation and arrays. The second part of the review is devoted to applications to various structural types such as oligo- and poly-saccharides, glycoproteins, glycolipids, glycosides and biopharmaceuticals. Much of this material is presented in tabular form. The third part of the review covers medical and industrial applications of the technique, studies of enzyme reactions and applications to chemical synthesis. The reported work shows increasing use of combined new techniques such as ion mobility and the enormous impact that MALDI imaging is having. MALDI, although invented over 30 years ago is still an ideal technique for carbohydrate analysis and advancements in the technique and range of applications show no sign of deminishing. © 2020 Wiley Periodicals, Inc.
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Affiliation(s)
- David J Harvey
- Nuffield Department of Medicine, Target Discovery Institute, University of Oxford, Roosevelt Drive, Oxford, OX3 7FZ, United Kingdom
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13
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Two 1,4-α-glucan branching enzymes successively rearrange glycosidic bonds: A novel synergistic approach for reducing starch digestibility. Carbohydr Polym 2021; 262:117968. [PMID: 33838833 DOI: 10.1016/j.carbpol.2021.117968] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 03/17/2021] [Accepted: 03/17/2021] [Indexed: 01/04/2023]
Abstract
Enzymatically rearranging α-1,4 and α-1,6 glycosidic bonds in starch is a green approach to regulating its digestibility. A two-step modification process successively catalyzed by 1,4-α-glucan branching enzymes (GBEs) from Rhodothermus obamensi STB05 (Ro-GBE) and Geobacillus thermoglucosidans STB02 (Gt-GBE) was investigated as a strategy to reduce the digestibility of corn starch. This dual GBE modification process caused a reduction of 25.8 % in rapidly digestible starch fraction in corn starch, which were more effective than single GBE-catalyzed modification with the same duration. Structural analysis indicated that the dual GBE modified product contained higher branching density, more abundant short branches, and shorter external chains than those in single GBE-modified product. These results demonstrated that a moderate Ro-GBE treatment prior to starch gelatinization caused several suitable alterations in starch molecules, which promoted the transglycosylation efficiency of the following Gt-GBE treatment. This dual GBE-catalyzed modification process offered an efficient strategy for regulating starch digestibility.
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Guo L, Zhu Y, Li J, Gui Y, Tao H, Zou F, Liu P, Janaswamy S, Cui B. The effects of wheat amylose ratios on the structural and physicochemical properties of waxy rice starch using branching enzyme and glucoamylase. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106410] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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15
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Ye J, Hua X, Lyu X, Zhao W, Zhang W, Yang R. Structure and chain conformation characterization of arabinoglucan from by-product of peanut oil processing. Carbohydr Polym 2020; 255:117327. [PMID: 33436170 DOI: 10.1016/j.carbpol.2020.117327] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 10/08/2020] [Accepted: 10/25/2020] [Indexed: 02/07/2023]
Abstract
A neutral polysaccharide (NPP) from peanut sediment of aqueous extraction process was purified via anion-exchange and gel-filtration chromatography. The weight-average molecular weight and polydispersity index were 3.36 × 104 Da and 1.06. Composition of glucose (82.66 %, molar percentage) and arabinose (17.34 %) suggested an arabinoglucan structure. Multiple medium-length chains consisting of many 1,4-linked α-Glcp and a few 1,5-linked α-Araf maintained the main chain structure. The backbone was substituted at O-6 and O-3 positions, attached by side chains consisting of two to six α-Glcp and terminated with Araf and Glcp. Degree of branching was 42.50 %. Aggregates formed in NPP aqueous solution. They were eliminated by DMSO combining with sonication. Consequently, the average radius of gyration (Rg), hydrodynamic radius (Rh), and Rg/Rh ratio were 17.0 nm, 5.8 nm and 2.93, respectively, indicating extended rigid chain conformation. The backbone substituted at O-3 and short branching chains probably together induced this conformation.
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Affiliation(s)
- Jianfen Ye
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Xiao Hua
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Xiaomei Lyu
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Wei Zhao
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Wenbin Zhang
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Ruijin Yang
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
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16
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Nimpiboon P, Tumhom S, Nakapong S, Pongsawasdi P. Amylomaltase from Thermus filiformis: expression in Saccharomyces cerevisiae and its use in starch modification. J Appl Microbiol 2020; 129:1287-1296. [PMID: 32330366 DOI: 10.1111/jam.14675] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 03/30/2020] [Accepted: 04/21/2020] [Indexed: 01/30/2023]
Abstract
AIM To express amylomaltase from Thermus filiformis (TfAM) in a generally recognized as safe (GRAS) organism and to use the enzyme in starch modification. METHODS AND RESULTS TfAM was expressed in Saccharomyces cerevisiae, using 2% (w/v) galactose inducer under GAL1 promoter. The enzyme was thermostable with high disproportionation and cyclization activities. The main large-ring cyclodextrin (CD) products were CD24-CD29, with CD26 as maximum at all incubation times. TfAM was used to modify cassava and pea starches, the amylose content decreased 18% and 30%, respectively, when 5% (w/v) starch was treated with 0·5 U TfAM g-1 starch. The increase in short branched chain (DP, degree of polymerization, 1-5) and the broader chain length distribution pattern which extended to the longer chain (DP40) after TfAM treatment were observed. The thermal property was changed, with an increase in retrogradation of starch as suggested by a lower enthalpy. CONCLUSIONS TfAM was successfully expressed in S. cerevisiae and was used to make starches with new functionality. SIGNIFICANCE AND IMPACT OF THE STUDY This is the first report on the expression of AM in the GRAS yeast and the production of a modified starch gel from pea starch to improve the versatility of starch for food use.
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Affiliation(s)
- P Nimpiboon
- Starch and Cyclodextrin Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - S Tumhom
- Starch and Cyclodextrin Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - S Nakapong
- Department of Chemistry, Faculty of Science, Ramkamhaeng University, Bangkok, Thailand
| | - P Pongsawasdi
- Starch and Cyclodextrin Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
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17
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Li D, Fei T, Wang Y, Zhao Y, Dai L, Fu X, Li X. A cold-active 1,4-α-glucan branching enzyme from Bifidobacterium longum reduces the retrogradation and enhances the slow digestibility of wheat starch. Food Chem 2020; 324:126855. [DOI: 10.1016/j.foodchem.2020.126855] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 03/27/2020] [Accepted: 04/17/2020] [Indexed: 12/21/2022]
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18
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Ji H, Bai Y, Li X, Zheng D, Shen Y, Jin Z. Structural and property characterization of corn starch modified by cyclodextrin glycosyltransferase and specific cyclodextrinase. Carbohydr Polym 2020; 237:116137. [DOI: 10.1016/j.carbpol.2020.116137] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 03/05/2020] [Accepted: 03/06/2020] [Indexed: 11/25/2022]
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19
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Wang Y, Li X, Ji H, Zheng D, Jin Z, Bai Y, Svensson B. Thermophilic 4-α-Glucanotransferase from Thermoproteus Uzoniensis Retards the Long-Term Retrogradation but Maintains the Short-Term Gelation Strength of Tapioca Starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5658-5667. [PMID: 32352781 DOI: 10.1021/acs.jafc.0c00927] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Gelation of starch is a process during short-term retrogradation. However, long-term retrogradation always leads to the quality deterioration of starch-based food. In this work, a new type of modified tapioca starch (MTS) gel with maintained short-term gelation strength and retarded long-term retrogradation was prepared using a novel recombinantly produced and characterized 4-α-glucanotransferase (TuαGT). In the resulting MTS, the exterior chains of the amylopectin part were elongated and the content of amylose was reduced because of the disproportionation activity of TuαGT. The retrogradation analysis demonstrated that the MTS possessed highly weakened long-term retrogradation characteristics as compared to the native starch. Most importantly, the strength of the gel formed by regelatinized MTS is very close to that of gelatinized native tapioca starch when storing below 30 °C. These findings provide a starting point for developing a novel method for the enzymatic modification of the starch-based gels.
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Affiliation(s)
- Yu Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaoxiao Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Hangyan Ji
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Danni Zheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Birte Svensson
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
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20
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A two-stage modification method using 1,4-α-glucan branching enzyme lowers the in vitro digestibility of corn starch. Food Chem 2020; 305:125441. [DOI: 10.1016/j.foodchem.2019.125441] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 07/26/2019] [Accepted: 08/27/2019] [Indexed: 11/18/2022]
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21
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Improving waxy rice starch functionality through branching enzyme and glucoamylase: Role of amylose as a viable substrate. Carbohydr Polym 2020; 230:115712. [DOI: 10.1016/j.carbpol.2019.115712] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 12/03/2019] [Accepted: 12/05/2019] [Indexed: 11/21/2022]
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22
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Barley starch modifications: Physical, chemical and enzymatic - A review. Int J Biol Macromol 2020; 144:578-585. [DOI: 10.1016/j.ijbiomac.2019.12.088] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 12/07/2019] [Accepted: 12/11/2019] [Indexed: 12/14/2022]
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23
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Synthesis of highly branched α-glucans with different structures using GH13 and GH57 glycogen branching enzymes. Carbohydr Polym 2019; 216:231-237. [DOI: 10.1016/j.carbpol.2019.04.038] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 04/03/2019] [Accepted: 04/08/2019] [Indexed: 11/18/2022]
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24
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Drzeżdżon J, Jacewicz D, Sielicka A, Chmurzyński L. MALDI-MS for polymer characterization – Recent developments and future prospects. Trends Analyt Chem 2019. [DOI: 10.1016/j.trac.2019.04.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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25
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van der Zaal P, Klostermann C, Schols H, Bitter J, Buwalda P. Enzymatic fingerprinting of isomalto/malto-polysaccharides. Carbohydr Polym 2019; 205:279-286. [DOI: 10.1016/j.carbpol.2018.09.049] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Revised: 09/15/2018] [Accepted: 09/18/2018] [Indexed: 02/03/2023]
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26
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Benavent-Gil Y, Román L, Gómez M, Rosell CM. Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity. STARCH-STARKE 2018. [DOI: 10.1002/star.201800171] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Yaiza Benavent-Gil
- Institute of Agrochemistry and Food Technology (IATA-CSIC); C/ Agustin Escardino; 7, Paterna 46980 Valencia Spain
| | - Laura Román
- Food Technology Area; College of Agricultural Engineering; University of Valladolid; 34004 Palencia Spain
| | - Manuel Gómez
- Food Technology Area; College of Agricultural Engineering; University of Valladolid; 34004 Palencia Spain
| | - Cristina M. Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC); C/ Agustin Escardino; 7, Paterna 46980 Valencia Spain
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27
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Thermostabilization of a thermophilic 1,4-α-glucan branching enzyme through C-terminal truncation. Int J Biol Macromol 2018; 107:1510-1518. [DOI: 10.1016/j.ijbiomac.2017.10.020] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2017] [Revised: 06/07/2017] [Accepted: 10/04/2017] [Indexed: 12/26/2022]
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28
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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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29
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Combination of amylase and transferase catalysis to improve IMO compositions and productivity. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.071] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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30
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Zhu F. Barley Starch: Composition, Structure, Properties, and Modifications. Compr Rev Food Sci Food Saf 2017; 16:558-579. [DOI: 10.1111/1541-4337.12265] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2017] [Revised: 03/07/2017] [Accepted: 03/10/2017] [Indexed: 10/19/2022]
Affiliation(s)
- Fan Zhu
- School of Chemical Sciences; Univ. of Auckland; Private Bag 92019 Auckland 1142 New Zealand
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31
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Pasting and thermal properties of waxy corn starch modified by 1,4-α-glucan branching enzyme. Int J Biol Macromol 2017; 97:679-687. [DOI: 10.1016/j.ijbiomac.2017.01.087] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2016] [Revised: 11/16/2016] [Accepted: 01/17/2017] [Indexed: 11/21/2022]
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32
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Benavent-Gil Y, Rosell CM. Comparison of porous starches obtained from different enzyme types and levels. Carbohydr Polym 2017; 157:533-540. [DOI: 10.1016/j.carbpol.2016.10.047] [Citation(s) in RCA: 86] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2016] [Revised: 10/06/2016] [Accepted: 10/15/2016] [Indexed: 01/26/2023]
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