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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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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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3
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Kierulf AV, Whaley JK, Liu W, Smoot JT, Jenab E, Perez Herrera M, Abbaspourrad A. Heat- and shear-reversible networks in food: A review. Compr Rev Food Sci Food Saf 2022; 21:3405-3435. [PMID: 35765752 DOI: 10.1111/1541-4337.12988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 05/05/2022] [Accepted: 05/06/2022] [Indexed: 11/27/2022]
Abstract
While nature behaves like an irreversible network with respect to entropy and time, certain systems in nature exist that are, to some extent, reversible. The property of reversibility imparts unique benefits to systems that possess them, making them suitable for designing self-healing, stimuli-responsive, and smart materials that can be used in widely divergent fields. Reversible networks are currently being exploited for applications in tissue engineering, drug delivery, and soft robotics. They are also being utilized as low-calorie fat mimetics with melt-in-your-mouth textures, as well as being explored as potential scaffolds for three-dimensional (3D) printable food, among other applications. This review aims to gather representative examples of heat- and shear-reversible networks in the food science literature from the last 30 or so years, in other words, reversible food gels made either from linear biopolymers or from colloidal, particulate dispersions, including those that have been modified specifically to induce reversibility. An overview of the network mechanisms involved that impart reversibility, including a discussion of the strength and range of forces involved, will be highlighted. A model that explains why certain networks are thermoreversible while others are shear-reversible, and why others are both, will also be proposed. A fundamental understanding of these mechanisms will prove invaluable when designing reversible networks in the future, making possible the precise control of their properties, thus fostering innovative applications within the food industry and beyond.
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Affiliation(s)
- Arkaye V Kierulf
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA.,Tate & Lyle Solutions USA LLC, Hoffman Estates, Illinois, USA
| | - Judith K Whaley
- Tate & Lyle Solutions USA LLC, Hoffman Estates, Illinois, USA
| | - Weichang Liu
- Tate & Lyle Solutions USA LLC, Hoffman Estates, Illinois, USA
| | - James T Smoot
- Tate & Lyle Solutions USA LLC, Hoffman Estates, Illinois, USA
| | - Ehsan Jenab
- Tate & Lyle Solutions USA LLC, Hoffman Estates, Illinois, USA
| | | | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
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4
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Do HV, Nguyen SK, Dao DN, Nguyen V. Influence of dextrose equivalent and storage temperature on food-grade rice bran oil-in-water Pickering emulsion stabilized by rice maltodextrins and sodium caseinate. J DISPER SCI TECHNOL 2022. [DOI: 10.1080/01932691.2022.2063881] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Ha V. Do
- Department of Chemical Engineering, Faculty of Chemical and Food Engineering, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Sinh K. Nguyen
- Department of Chemical Engineering, Faculty of Chemical and Food Engineering, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Duy N. Dao
- Department of Chemical Engineering, Faculty of Chemical and Food Engineering, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Viet Nguyen
- Department of Chemical Engineering, Faculty of Chemical and Food Engineering, Nong Lam University, Ho Chi Minh City, Vietnam
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5
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Lopez‐Ochoa JD, Cadena‐Chamorro E, Ciro‐Velasquez H, Rodríguez‐Sandoval E. Enzymatically Modified Cassava Starch as a Stabilizer for Fermented Dairy Beverages. STARCH-STARKE 2022. [DOI: 10.1002/star.202100242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Juan David Lopez‐Ochoa
- Universidad Nacional de Colombia Facultad de Ciencias Posgrado en Biotecnología Medellín Colombia
| | - Edith Cadena‐Chamorro
- Universidad Nacional de Colombia Facultad de Ciencias Posgrado en Biotecnología Medellín Colombia
| | - Héctor Ciro‐Velasquez
- Universidad Nacional de Colombia Facultad de Ciencias Posgrado en Biotecnología Medellín Colombia
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6
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Frolova Y, Sarkisyan V, Sobolev R, Makarenko M, Semin M, Kochetkova A. The Influence of Edible Oils' Composition on the Properties of Beeswax-Based Oleogels. Gels 2022; 8:48. [PMID: 35049583 PMCID: PMC8774560 DOI: 10.3390/gels8010048] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 12/25/2021] [Accepted: 01/05/2022] [Indexed: 01/27/2023] Open
Abstract
This study aimed to find relationships between the properties of beeswax-based oleogels and the type of oil used. The influence of linseed, sunflower, olive, and fish oils was studied. For these oils, the fatty acid composition, the content of total polar components, and the iodine value were characterized. Textural and thermodynamic properties were determined for oleogels, the oil-binding capacity was estimated, and the morphology of crystals was studied. The concentration of beeswax in all oleogels was 6.0% w/w. It was shown that the type of oil has a significant influence on all characteristics of the oleogels. The use of different oils at the same technological treatment leads to the formation of crystals of diverse morphology-from platelets to spherulites. At the same time, it was revealed that some characteristics of oils have a varying contribution to the properties of oleogels. The content of total polar materials in oils is associated with a decrease in strength parameters (yield value and elastic modulus) and the oil-binding capacity of oleogels. In its turn, the iodine value of oils has a close positive correlation with the melting and crystallization temperatures of oleogels. The results obtained in this article indicate that the properties of beeswax-based oleogels can be directed by changing the oil composition.
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Affiliation(s)
- Yuliya Frolova
- Laboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, Russia
| | - Varuzhan Sarkisyan
- Laboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, Russia
| | - Roman Sobolev
- Laboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, Russia
| | - Mariia Makarenko
- Laboratory of Food Chemistry, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, Russia
| | - Michael Semin
- Laboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, Russia
| | - Alla Kochetkova
- Laboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, Russia
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7
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Nakapong S, Tumhom S, Kaulpiboon J, Pongsawasdi P. Heterologous expression of 4α-glucanotransferase: overproduction and properties for industrial applications. World J Microbiol Biotechnol 2022; 38:36. [PMID: 34993677 DOI: 10.1007/s11274-021-03220-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Accepted: 12/20/2021] [Indexed: 12/28/2022]
Abstract
4α-Glucanotransferase (4α-GTase) is unique in its ability to form cyclic oligosaccharides, some of which are of industrial importance. Generally, low amount of enzymes is produced by or isolated from their natural sources: animals, plants, and microorganisms. Heterologous expressions of these enzymes, in an attempt to increase their production for applicable uses, have been widely studied since 1980s; however, the expressions are mostly performed in the prokaryotic bacteria, mostly Escherichia coli. Site-directed mutagenesis has added more value to these expressed enzymes to display the desired properties beneficial for their applications. The search for further suitable properties for food application leads to an extended research in expression by another group of host organism, the generally-recognized as safe host including the Bacillus and the eukaryotic yeast systems. Herein, our review focuses on two types of 4α-GTase: the cyclodextrin glycosyltransferase and amylomaltase. The updated studies on the general structure and properties of the two enzymes with emphasis on heterologous expression, mutagenesis for property improvement, and their industrial applications are provided.
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Affiliation(s)
- Santhana Nakapong
- Department of Chemistry, Faculty of Science, Ramkhamhaeng University, Bangkok, 10240, Thailand
| | - Suthipapun Tumhom
- Office of National Higher Education Science Research and Innovation Policy Council, Ministry of Higher Education Science Research and Innovation, Bangkok, 10330, Thailand
| | - Jarunee Kaulpiboon
- Division of Biochemistry, Department of Preclinical Science, Faculty of Medicine, Thammasat University, Pathumthani, 12120, Thailand.
| | - Piamsook Pongsawasdi
- Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand.
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8
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Raghunathan R, Pandiselvam R, Kothakota A, Mousavi Khaneghah A. The application of emerging non-thermal technologies for the modification of cereal starches. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110795] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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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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Sarkisyan V, Sobolev R, Frolova Y, Malinkin A, Makarenko M, Kochetkova A. Beeswax Fractions Used as Potential Oil Gelling Agents. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12451] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Varuzhan Sarkisyan
- Federal Research Centre of Nutrition, Biotechnology and Food Safety Laboratory of Food Biotechnology and Foods for Special Dietary Uses 2/14 Ustyinsky Proyezd, Moscow 109240 Russia
| | - Roman Sobolev
- Federal Research Centre of Nutrition, Biotechnology and Food Safety Laboratory of Food Biotechnology and Foods for Special Dietary Uses 2/14 Ustyinsky Proyezd, Moscow 109240 Russia
| | - Yuliya Frolova
- Federal Research Centre of Nutrition, Biotechnology and Food Safety Laboratory of Food Biotechnology and Foods for Special Dietary Uses 2/14 Ustyinsky Proyezd, Moscow 109240 Russia
| | - Alexey Malinkin
- Federal Research Centre of Nutrition, Biotechnology and Food Safety Laboratory of Food Chemistry 2/14 Ustyinsky Proyezd, Moscow 109240 Russia
| | - Maria Makarenko
- Federal Research Centre of Nutrition, Biotechnology and Food Safety Laboratory of Food Chemistry 2/14 Ustyinsky Proyezd, Moscow 109240 Russia
| | - Alla Kochetkova
- Federal Research Centre of Nutrition, Biotechnology and Food Safety Laboratory of Food Biotechnology and Foods for Special Dietary Uses 2/14 Ustyinsky Proyezd, Moscow 109240 Russia
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11
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Abdolmaleki K, Alizadeh L, Hosseini SM, Nayebzadeh K. Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability. Food Sci Biotechnol 2020; 29:1685-1693. [PMID: 33282435 DOI: 10.1007/s10068-020-00836-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 09/05/2020] [Accepted: 09/30/2020] [Indexed: 11/29/2022] Open
Abstract
The effects of xanthan gum (XG) (0, 0.3, 0.6 wt%), guar gum (GG) (0, 0.3, 0.6 wt%) and XG:GG mixtures (0.3-0.3, 0.3-0.6, 0.6-0.3 and 0.6-0.6 wt%) on the physical stability of sodium caseinate (CN) stabilized concentrated O/W emulsions (φoil = 0.6) were examined. The emulsion stability, microstructure, droplets size distribution, and rheological properties were evaluated. The findings showed that with increasing total gum concentration up to 0.6% droplets size and emulsion instability significantly decreased (p < 0.05). The emulsion containing a ternary mixture of CN:XG:GG at total gum concentration (0.6%) with a mixing ratio of 0.3:0.3 XG:GG exhibited the best stability with the highest ESI value (98.3%). Above the critical concentration, an excessive increase in storage modulus led to a significant increase in droplet size and emulsion instability. In brief, concentrated emulsions stabilized by binary and ternary mixtures (CN/XG/GG) may be applicable in special food like heavy cream and as a template for fabricating oleogels.
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Affiliation(s)
- Khadije Abdolmaleki
- Research Center of Oils and Fats, Kermanshah University of Medical Sciences, Kermanshah, Iran.,Department of Food Science and Technology, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Leyla Alizadeh
- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Seyede Marzieh Hosseini
- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Kooshan Nayebzadeh
- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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12
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Rheological and physicochemical properties of novel low-fat emulgels containing flaxseed oil as a rich source of ω-3 fatty acids. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110107] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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Jeong DW, Jeong HM, Shin YJ, Woo SH, Shim JH. Properties of recombinant 4-α-glucanotransferase from Bifidobacterium longum subsp. longum JCM 1217 and its application. Food Sci Biotechnol 2019; 29:667-674. [PMID: 32419965 DOI: 10.1007/s10068-019-00707-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Revised: 10/27/2019] [Accepted: 10/29/2019] [Indexed: 11/26/2022] Open
Abstract
To determine the physiochemical properties of the 4-α-glucanotransferase from Bifidobacterium sp., the bllj_0114 gene encoding 4-α-glucanotransferase was cloned from Bifidobacterium longum subsp. longum JCM 1217 and expressed in Escherichia coli. The amino acid sequence alignment indicated that the recombinant protein, named BL-αGTase, belongs to the glycoside hydrolase (GH) family 77. BL-αGTase was purified using nickel-nitrilotriacetic acid affinity chromatography and characterized using various substrates. The enzyme catalyzed the disproportionation activity, which transfers a glucosyl unit from oligosaccharides to acceptor molecules, and had the highest activity at 40 °C and pH 6.0. In the presence of 5 mM metal ions, in particular Cu2+, Zn2+, and Fe2+, BL-αGTase activity was reduced. To determine whether BL-αGTase can be used to generate thermoreversible gels, potato starch was treated with BL-αGTase for various reaction times. The BL-αGTase-treated starches showed sol-gel reversibility and melted at 59.6-75.7 °C.
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Affiliation(s)
- Da-Woon Jeong
- Department of Food Science and Nutrition, and The Korean Institute of Nutrition, Hallym University, Chuncheon, 24252 Republic of Korea
| | - Hyun-Mo Jeong
- Department of Food Science and Nutrition, and The Korean Institute of Nutrition, Hallym University, Chuncheon, 24252 Republic of Korea
| | - Yu-Jeong Shin
- Department of Food Science and Nutrition, and The Korean Institute of Nutrition, Hallym University, Chuncheon, 24252 Republic of Korea
| | - Seung-Hye Woo
- Department of Food Science and Nutrition, and The Korean Institute of Nutrition, Hallym University, Chuncheon, 24252 Republic of Korea
| | - Jae-Hoon Shim
- Department of Food Science and Nutrition, and The Korean Institute of Nutrition, Hallym University, Chuncheon, 24252 Republic of Korea
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14
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Characterization of sodium caseinate/Hydroxypropyl methylcellulose concentrated emulsions: Effect of mixing ratio, concentration and wax addition. Int J Biol Macromol 2019; 128:796-803. [DOI: 10.1016/j.ijbiomac.2019.01.208] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 01/22/2019] [Accepted: 01/30/2019] [Indexed: 01/29/2023]
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15
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Multidisciplinary involvement and potential of thermophiles. Folia Microbiol (Praha) 2018; 64:389-406. [PMID: 30386965 DOI: 10.1007/s12223-018-0662-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Accepted: 10/25/2018] [Indexed: 12/15/2022]
Abstract
The full biotechnological exploitation of thermostable enzymes in industrial processes is necessary for their commercial interest and industrious value. The heat-tolerant and heat-resistant enzymes are a key for efficient and cost-effective translation of substrates into useful products for commercial applications. The thermophilic, hyperthermophilic, and microorganisms adapted to extreme temperatures (i.e., low-temperature lovers or psychrophiles) are a rich source of thermostable enzymes with broad-ranging thermal properties, which have structural and functional stability to underpin a variety of technologies. These enzymes are under scrutiny for their great biotechnological potential. Temperature is one of the most critical parameters that shape microorganisms and their biomolecules for stability under harsh environmental conditions. This review describes in detail the sources of thermophiles and thermostable enzymes from prokaryotes and eukaryotes (microbial cell factories). Furthermore, the review critically examines perspectives to improve modern biocatalysts, its production and performance aiming to increase their value for biotechnology through higher standards, specificity, resistance, lowing costs, etc. These thermostable and thermally adapted extremophilic enzymes have been used in a wide range of industries that span all six enzyme classes. Thus, in particular, target of this review paper is to show the possibility of both high-value-low-volume (e.g., fine-chemical synthesis) and low-value-high-volume by-products (e.g., fuels) by minimizing changes to current industrial processes.
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16
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Miao M, Jiang B, Jin Z, BeMiller JN. Microbial Starch-Converting Enzymes: Recent Insights and Perspectives. Compr Rev Food Sci Food Saf 2018; 17:1238-1260. [PMID: 33350152 DOI: 10.1111/1541-4337.12381] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 06/28/2018] [Accepted: 07/02/2018] [Indexed: 11/28/2022]
Affiliation(s)
- Ming Miao
- State Key Laboratory of Food Science & Technology; Jiangnan Univ.; 1800 Lihu Ave. Wuxi Jiangsu 214122 P. R. China
| | - Bo Jiang
- State Key Laboratory of Food Science & Technology; Jiangnan Univ.; 1800 Lihu Ave. Wuxi Jiangsu 214122 P. R. China
| | - Zhengyu Jin
- State Key Laboratory of Food Science & Technology; Jiangnan Univ.; 1800 Lihu Ave. Wuxi Jiangsu 214122 P. R. China
| | - James N. BeMiller
- State Key Laboratory of Food Science & Technology; Jiangnan Univ.; 1800 Lihu Ave. Wuxi Jiangsu 214122 P. R. China
- Dept. of Food Science; Whistler Center for Carbohydrate Research, Purdue Univ.; 745 Agriculture Mall Drive West Lafayette IN 47907-2009 U.S.A
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17
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Park SH, Na Y, Kim J, Kang SD, Park KH. Properties and applications of starch modifying enzymes for use in the baking industry. Food Sci Biotechnol 2018; 27:299-312. [PMID: 30263753 PMCID: PMC6049653 DOI: 10.1007/s10068-017-0261-5] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 11/05/2017] [Accepted: 11/09/2017] [Indexed: 10/18/2022] Open
Abstract
Enzyme technology has many potential applications in the baking industry because carbohydrate-active enzymes specifically react with carbohydrate components, such as starch, in complex food systems. Amylolytic enzymes are added to starch-based foods, such as baking products, to retain moisture more efficiently and to increase softness, freshness, and shelf life. The major reactions used to modify the structure of food starch include: (1) hydrolysis of α-1, 4 or α-1, 6 glycosidic linkages, (2) disproportionation by the transfer of glucan moieties, and (3) branching by formation of α-1, 6 glycosidic linkage. The catalytic reaction of a single enzyme or a mixture of more than two enzymes has been applied, generating novel starches, with chemical changes in the starch structure, in which the changes of molecular mass, branch chain length distribution, and the ratio of amylose to amylopectin may occur. These developments of enzyme technology highlight the potential to create various structured-starches for the food and baking industry.
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Affiliation(s)
- Sung Hoon Park
- Research Institute of Food and Biotechnology, SPC Group, Seoul, 08826 Korea
| | - Yerim Na
- Research Institute of Food and Biotechnology, SPC Group, Seoul, 08826 Korea
| | - Jungwoo Kim
- Research Institute of Food and Biotechnology, SPC Group, Seoul, 08826 Korea
| | - Shin Dal Kang
- Research Institute of Food and Biotechnology, SPC Group, Seoul, 08826 Korea
| | - Kwan-Hwa Park
- Center for Food and Bioconvergence and Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
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Yoon SH, Oh YK, Kim YR, Park J, Han SI, Kim YW. Complex formation of a 4-α-glucanotransferase using starch as a biocatalyst for starch modification. Food Sci Biotechnol 2017; 26:1659-1666. [PMID: 30263703 DOI: 10.1007/s10068-017-0203-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2017] [Revised: 08/07/2017] [Accepted: 08/30/2017] [Indexed: 11/26/2022] Open
Abstract
A 4-α-glucanotransferases from Thermus thermophilus (TTαGT) possesses an extra substrate binding site, leading to facile purification of the intact enzyme using amylose as an insoluble binding matrix. Due to the cost of amylose and low recovery yield, starch was replaced for amylose as an alternative capturer in this study. Using gelatinized corn starch at pH 9 with 36-h incubation in the presence of 1 M ammonium sulfate increased the TTαGT-starch complex formation yield from 2 to 56%. In preparative-scale production, TTαGT produced in Bacillus subtilis was recovered by 42.1% with the same specific activity as that of purified TTαGT. Structural and rheological analyses of the enzymatically modified starches revealed that the starch complex exhibited catalytic performance comparable to soluble TTαGT, suggesting that the starch complex can be used as a biocatalyst for modified starch production without elution of the enzyme from the complex.
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Affiliation(s)
- Sun-Hee Yoon
- 1Department of Food and Biotechnology, Korea University, Sejong, 30019 Korea
| | - You-Kyung Oh
- 1Department of Food and Biotechnology, Korea University, Sejong, 30019 Korea
| | - Yong-Ro Kim
- 2Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul, 08826 Republic of Korea
| | - Jiyoung Park
- 3Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Gyeonggi 16613 Korea
| | - Sang-Ick Han
- 4Department of Functional Crop, Functional Crop Resource Development Division, National Institute of Crop Science, Rural Development Administration, Miryang, Gyeongnam 50424 Korea
| | - Young-Wan Kim
- 1Department of Food and Biotechnology, Korea University, Sejong, 30019 Korea
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