1
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Yip YS, Jaafar NR, Rahman RA, Puspaningsih NNT, Jailani N, Illias RM. Improvement of combined cross-linked enzyme aggregates of cyclodextrin glucanotransferase and maltogenic amylase by functionalization of cross-linker for maltooligosaccharides synthesis. Int J Biol Macromol 2024; 273:133241. [PMID: 38897508 DOI: 10.1016/j.ijbiomac.2024.133241] [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: 03/21/2024] [Revised: 06/02/2024] [Accepted: 06/16/2024] [Indexed: 06/21/2024]
Abstract
Combined cross-linked enzyme aggregates of cyclodextrin glucanotransferase (CGTase) and maltogenic amylase (Mag1) from Bacillus lehensis G1 (Combi-CLEAs-CM) were successfully developed to synthesis maltooligosaccharides (MOS). Yet, the poor cross-linking performance between chitosan (cross-linker) and enzymes resulting low activity recovery and catalytic efficiency. In this study, we proposed the functionalization of cross-linkers with the integration of computational analysis to study the influences of different functional group on cross-linkers in combi-CLEAs development. From in-silico analysis, O-carboxymethyl chitosan (OCMCS) with the highest binding affinity toward both enzymes was chosen and showed alignment with the experimental result, in which OCMCS was synthesized as cross-linker to develop improved activity recovery of Combi-CLEAs-CM-ocmcs (74 %). The thermal stability and deactivation energy (205.86 kJ/mol) of Combi-CLEAs-CM-ocmcs were found to be higher than Combi-CLEAs-CM (192.59 kJ/mol). The introduction of longer side chain of carboxymethyl group led to a more flexible structure of Combi-CLEAs-CM-ocmcs. This alteration significantly reduced the Km value of Combi-CLEAs-CM-ocmcs by about 3.64-fold and resulted in a greater Kcat/Km (3.63-fold higher) as compared to Combi-CLEAs-CM. Moreover, Combi-CLEAs-CM-ocmcs improved the reusability with retained >50 % of activity while Combi-CLEAs-CM only 36.18 % after five cycles. Finally, maximum MOS production (777.46 mg/g) was obtained by Combi-CLEAs-CM-ocmcs after optimization using response surface methodology.
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Affiliation(s)
- Yee Seng Yip
- Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia
| | - Nardiah Rizwana Jaafar
- Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia
| | - Roshanida A Rahman
- Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia
| | - Ni Nyoman Tri Puspaningsih
- Laboratory of Proteomics, University-CoE Research Center for Bio-Molecule Engineering, Universitas Airlangga, Kampus C-UNAIR, Surabaya, East Java, Indonesia
| | - Nashriq Jailani
- Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia
| | - Rosli Md Illias
- Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia; Institute of Bioproduct Development, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia.
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2
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Roohi R, Abedi E, Mohammad Bagher Hashemi S. Ultrasound-assisted starch hydrolyzing by alpha-amylase: Implementation of computational fluid dynamics, acoustic field determination, and rheology modeling. ULTRASONICS SONOCHEMISTRY 2024; 103:106785. [PMID: 38309046 PMCID: PMC10848137 DOI: 10.1016/j.ultsonch.2024.106785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 01/15/2024] [Accepted: 01/23/2024] [Indexed: 02/05/2024]
Abstract
The study aimed to optimize the ultrasonic-assisted modification (UAM) of corn and potato starch by assessing the influence of ultrasound geometry, power, and frequency on the fluid flow for sonicated starch to achieve porous starch with a higher degree of hydrolyzing by α-amylase. This assessment was conducted through mathematical modeling and 3D computational fluid dynamics (CFD) simulations. The ultrasonic pressure field is determined by the solution of the non-linear Westervelt equation in the frequency domain. Then, the obtained field is utilized to simulate the dissipated power and flow field characteristics. According to the results obtained from the Rapid Visco Analyzer (RVA), it was observed that the peak and final viscosity of hydrolyzed sonicated starch were less than hydrolyzed native starch. This decrease in viscosity indicates a breakdown of the starch structure, leading to a more fluid-like consistency. The shear rate and shear stress data are used for rheology modeling. The fluid's viscosity is represented based on three models of Herschel-Bulkley, Casson, and Power law (Ostwald-de Waele). The magnitude of yield shear stress at low shear rates, the shear-thinning behavior, and the nearly Newtonian fluid nature at high shear rates are extracted from the viscosity models. The surfaces of the starch granules were analyzed using scanning electron microscopy (SEM) revealed that sonication treatments caused damage, cracks, and porosity on the surfaces of the starch granules which were prone to amylolytic enzymes. This indicates that the structural integrity of the granules was compromised and facilitated enzyme penetration. This study proposes that ultrasonication can be utilized to produce damaged starch, which is susceptible to hydrolysis by α-amylase. This approach holds the potential for reducing enzyme consumption in various industries.
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Affiliation(s)
- Reza Roohi
- Department of Mechanical Engineering, Faculty of Engineering, Fasa University, Fasa, Iran
| | - Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran.
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3
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Saeed AM, Taha AG, Dardeer HM, Aly MF. One-pot synthesis of novel chitosan-salicylaldehyde polymer composites for ammonia sensing. Sci Rep 2024; 14:239. [PMID: 38168141 PMCID: PMC10761969 DOI: 10.1038/s41598-023-50243-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Accepted: 12/17/2023] [Indexed: 01/05/2024] Open
Abstract
Chitosan (Chs)-salicylaldehyde (Sal) polymer derivatives were formed via the reaction of Chs-Sal with zinc oxide nanoparticles (ZnO NPs) and beta-cyclodextrin (β-CD). These polymers were synthesized through inclusion with β-CD and doping with ZnO NPs to give pseudopolyrotaxane and Chs-Sal/ZnO NPs composite, respectively, for low-temperature detection and sensing of NH3 vapors as great significance in environmental control and human health. Additionally, the polymer (Chs-Sal/β-CD/ZnO NPs) was prepared via the insertion of generated composite (Chs-Sal/ZnO NPs) through β-cyclodextrin ring. The structural and morphological characterizations of the synthesized derivatives were confirmed by utilizing FTIR, XRD and, SEM, respectively. Also, the optical properties and thermal gravimetric analysis (TGA) of the synthesized polymers were explored. The obtained results confirmed that using β-CD or ZnO NPs for modification of polymer (Chs-Sal) dramatically enhanced thermal stability and optical features of the synthesized polymers. Investigations on the NH3-sensing properties of Chs-Sal/β-CD/ZnO NPs composite were carried out at concentrations down to 10 ppm and good response and recovery times (650 s and 350 s, respectively) at room temperature (RT) and indicated that modification by β-CD and doping with ZnO NPs effectively improves the NH3-sensing response of Chs-Sal from 712 to 6192 using Chs-Sal/β-CD/ZnO NPs, respectively, with low LOD and LOQ of 0.12 and 0.4 ppb, respectively.
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Affiliation(s)
- Ahmed Muhammed Saeed
- Department of Chemistry, Faculty of Science, Al-Azhar University, Cairo, 11884, Egypt.
| | - Ahmed Gaber Taha
- Department of Chemistry, Faculty of Science, South Valley University, Qena, 83523, Egypt
| | - Hemat Mohamed Dardeer
- Department of Chemistry, Faculty of Science, South Valley University, Qena, 83523, Egypt
| | - Moustafa Fawzy Aly
- Department of Chemistry, Faculty of Science, South Valley University, Qena, 83523, Egypt.
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4
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Liu P, Ma L, Duan W, Gao W, Fang Y, Guo L, Yuan C, Wu Z, Cui B. Maltogenic amylase: Its structure, molecular modification, and effects on starch and starch-based products. Carbohydr Polym 2023; 319:121183. [PMID: 37567718 DOI: 10.1016/j.carbpol.2023.121183] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 07/05/2023] [Accepted: 07/06/2023] [Indexed: 08/13/2023]
Abstract
Maltogenic amylase (MAA) (EC3.2.1.133), a member of the glycoside hydrolase family 13 that mainly produces α-maltose, is widely used to extend the shelf life of bread as it softens bread, improves its elasticity, and preserves its flavor without affecting dough processing. Moreover, MAA is used as an improver in flour products. Despite its antiaging properties, the hydrolytic capacity and thermal stability of MAA can't meet the requirements of industrial application. However, genetic engineering techniques used for the molecular modification of MAA can alter its functional properties to meet application-specific requirements. This review briefly introduces the structure and functions of MAA, its application in starch modification, its effects on starch-based products, and its molecular modification to provide better insights for the application of genetically modified MAA in starch modification.
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Affiliation(s)
- Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| | - Li Ma
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Wenmin Duan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Yishan Fang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
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5
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Lee ME, Shin HY, Bhardwaj N, Cho BH, Hwang DH, Jeong WY, Han SO. Effective bioconversion of fungal-spoiled starchy food waste into fermentable sugars using fungi-degrading, artificial amylosomes. BIORESOURCE TECHNOLOGY 2023; 388:129760. [PMID: 37741579 DOI: 10.1016/j.biortech.2023.129760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 09/06/2023] [Accepted: 09/08/2023] [Indexed: 09/25/2023]
Abstract
Fungi-degrading artificial amylosomes were newly developed consisting of fungi-degrading enzyme (NAG), starch-degrading enzymes and a scaffold protein. Amylosome scaffolds containing starch-binding proteins (SbpCbpA and CCSbpCbpA) were highly bound to starch and fungal-spoiled food waste. Amylosomes showed an average of 1.43-fold higher reducing sugar production from starch. 2.00-fold α-amylase in amylosomes increased reducing sugar production from amylose by an average of 1.50-fold. At 70°C for 6 hours, SbpCbpA and CCSbpCbpA maintained an average activity of 56.42% compared to the control (38.37%). The enzyme mixture and amylosomes with NAG showed an average 1.31-fold increase in glucose production in response to fungal-spoiled food waste compared to samples without NAG; in particular, CCSbpCbpA with NAG produced 62.44 ± 0.03 mM glucose (2.55-fold of the enzyme mixture without NAG). This research strategy can be applicable to the starch and fungal-spoiled food waste saccharification in an ecofriendly manner, leading to sugar production in industrial fields.
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Affiliation(s)
- Myeong-Eun Lee
- Department of Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Ha-Young Shin
- Department of Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Nisha Bhardwaj
- Department of Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Byeong-Hyeon Cho
- Department of Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Dong-Hyeok Hwang
- Department of Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Wu-Young Jeong
- Department of Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Sung Ok Han
- Department of Biotechnology, Korea University, Seoul 02841, Republic of Korea.
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6
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Ali MY, Liaqat F, Khazi MI, Sethupathy S, Zhu D. Utilization of glycosyltransferases as a seamless tool for synthesis and modification of the oligosaccharides-A review. Int J Biol Macromol 2023; 249:125916. [PMID: 37527764 DOI: 10.1016/j.ijbiomac.2023.125916] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2023] [Revised: 07/16/2023] [Accepted: 07/18/2023] [Indexed: 08/03/2023]
Abstract
Glycosyltransferases (GTs) catalyze the transfer of active monosaccharide donors to carbohydrates to create a wide range of oligosaccharide structures. GTs display strong regioselectivity and stereoselectivity in producing glycosidic bonds, making them extremely valuable in the in vitro synthesis of oligosaccharides. The synthesis of oligosaccharides by GTs often gives high yields; however, the enzyme activity may experience product inhibition. Additionally, the higher cost of nucleotide sugars limits the usage of GTs for oligosaccharide synthesis. In this review, we comprehensively discussed the structure and mechanism of GTs based on recent literature and the CAZY website data. To provide innovative ideas for the functional studies of GTs, we summarized several remarkable characteristics of GTs, including folding, substrate specificity, regioselectivity, donor sugar nucleotides, catalytic reversibility, and differences between GTs and GHs. In particular, we highlighted the recent advancements in multi-enzyme cascade reactions and co-immobilization of GTs, focusing on overcoming problems with product inhibition and cost issues. Finally, we presented various types of GT that have been successfully used for oligosaccharide synthesis. We concluded that there is still an opportunity for improvement in enzymatically produced oligosaccharide yield, and future research should focus on improving the yield and reducing the production cost.
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Affiliation(s)
- Mohamad Yassin Ali
- Biofuels Institute, School of Emergency Management, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China; Department of Biochemistry, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt
| | - Fakhra Liaqat
- Biofuels Institute, School of Emergency Management, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Mahammed Ilyas Khazi
- Biofuels Institute, School of Emergency Management, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Sivasamy Sethupathy
- Biofuels Institute, School of Emergency Management, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Daochen Zhu
- Biofuels Institute, School of Emergency Management, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China.
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7
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Abedi E, Savadkoohi S, Banasaz S. The effect of thiolation process with l-cysteine on amylolysis efficiency of starch-cysteine conjugate by α-amylase. Food Chem 2023; 410:135261. [PMID: 36610093 DOI: 10.1016/j.foodchem.2022.135261] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 11/29/2022] [Accepted: 12/18/2022] [Indexed: 12/24/2022]
Abstract
l-Cysteine (l-Cys) pre-treatment at two concentrations (150 mg/kg; PC1 and 300 mg/kg; PC2) on potato starch was conducted to produce starch-cysteine conjugates. Afterward, the effect of α-amylase on starch digestibility of potato native (PE) and starch-cysteine conjugates (PC1E and PC2E) were examined. Thiolation not only damaged starch according to the formation of pore and blister-like spots on the surface of starch granules, but also provided the functional group to immobilize α-amylase. Starch-cysteine conjugates showed a significantly greater degree of hydrolysis 24.1 % (PC1E) and 36.5 % (PC2E) in comparison with (16.8 %; PE). Destroying the granules integrity were accompanied with decreased crystallinity from 37.7 % to 33.1 % (PC1), 31.1 % (PC2), 27.6 % (PC1E) and 22.4 % (PC2E) with increasing thiol content (%) on surface from 2.3 %; PC1 to 3.4 %; PC2. The ratio of 1047/1022 cm- 1 reduced from 1.112 (native potato starch) to 0.974 (PC1E) and 0.867 (PC2E) after being subjected to α-amylase. Additionally, substantially low pasting viscosities (determined by RVA) along with the thermal properties (determined by DSC) of starch-cysteine conjugates treated with α-amylase could confirm the degradation of molecular structures containing low swelling power.
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Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran.
| | - Sobhan Savadkoohi
- Department of Food Science and Technology, Hela Spice Australia, Melbourne, Victoria, Australia
| | - Shahin Banasaz
- Institut national de recherche pour l'agriculture, l'alimentation et l'environnement (INRAE), UR370 Qualit́e des Produits Animaux, F-63122 Saint-Genès-Champanelle, France.
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8
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Yip YS, Manas NHA, Jaafar NR, Rahman RA, Puspaningsih NNT, Illias RM. Combined cross-linked enzyme aggregates of cyclodextrin glucanotransferase and maltogenic amylase from Bacillus lehensis G1 for maltooligosaccharides synthesis. Int J Biol Macromol 2023; 242:124675. [PMID: 37127056 DOI: 10.1016/j.ijbiomac.2023.124675] [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: 01/10/2023] [Revised: 04/18/2023] [Accepted: 04/27/2023] [Indexed: 05/03/2023]
Abstract
Maltooligosaccharides (MOS) are functional oligosaccharides that can be synthesized through enzymatic cascade reaction between cyclodextrin glucanotransferase (CGTase) and maltogenic amylase (Mag1) from Bacillus lehensis G1. To address the problems of low operational stability and non-reusability of free enzymes, both enzymes were co-immobilized as combined cross-linked enzyme aggregates (Combi-CLEAs-CM) with incorporation of bovine serum albumin (BSA) and Tween 80 (Combi-CLEAs-CM-add). Combi-CLEAs-CM and Combi-CLEAs-CM-add showed activity recoveries of 54.12 % and 69.44 %, respectively after optimization. Combi-CLEAs-CM-add showed higher thermal stability at higher temperatures (40 °C) with longer half-life (46.20 min) as compared to those of free enzymes (36.67 min) and Combi-CLEAs-CM (41.51 min). Both combi-CLEAs also exhibited higher pH stability over pH 5 to pH 9, and displayed excellent reusability with >50 % of initial activity retained after four cycles. The reduction in Km value of about 22.80 % and 1.76-fold increase in starch hydrolysis in comparison to Combi-CLEAs-CM attested the improvement of enzyme-substrate interaction by Tween 80 and pores formation by BSA in Combi-CLEAs-CM-add. The improved product specificity of Combi-CLEAs-CM-add also produced the highest yield of MOS (492 mg/g) after 3 h. Therefore, Combi-CLEAs-CM-add with ease of preparation, excellent reusability and high operational stability is believed to be highly efficacious biocatalyst for MOS production.
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Affiliation(s)
- Yee Seng Yip
- Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia
| | - Nor Hasmaliana Abdul Manas
- Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia; Institute of Bioproduct Development, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia
| | - Nardiah Rizwana Jaafar
- Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia
| | - Roshanida A Rahman
- Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia
| | - Ni Nyoman Tri Puspaningsih
- Laboratory of Proteomics, University-CoE Research Center for Bio-Molecule Engineering, Universitas Airlangga, Kampus C-UNAIR, Surabaya, East Java, Indonesia
| | - Rosli Md Illias
- Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia; Institute of Bioproduct Development, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia.
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9
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Ultrasound-assisted activation amylase in the presence of calcium ion and effect on liquefaction process of dual frequency ultrasonicated potato starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01875-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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10
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Ji H, Liu J, McClements DJ, Bai Y, Li Z, Chen L, Qiu C, Zhan X, Jin Z. Malto-oligosaccharides as critical functional ingredient: a review of their properties, preparation, and versatile applications. Crit Rev Food Sci Nutr 2022; 64:3674-3686. [PMID: 36260087 DOI: 10.1080/10408398.2022.2134291] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Malto-oligosaccharides (MOS) are α-1,4 glycosidic linked linear oligosaccharides of glucose, which have a diverse range of functional applications in the food, pharmaceutical, and other industries. They can be used to modify the physicochemical properties of foods thereby improving their quality attributes, or they can be included as prebiotics to improve their nutritional attributes. The degree of polymerization of MOS can be controlled by using specific enzymes, which means their functionality can be tuned for specific applications. In this article, we review the chemical structure, physicochemical properties, preparation, and functional applications of MOS in the food, health care, and other industries. Besides, we offer an overview for this saccharide from the perspective of prospect functional ingredient, which we feel lacks in the current literature. MOS could be expected to provide a novel promising substitute for functional oligosaccharides.
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Affiliation(s)
- Hangyan Ji
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Jialin Liu
- Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai, China
| | | | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Zhitao Li
- School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Long Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Xiaobei Zhan
- School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu Province, China
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11
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Li D, Yu X, Wang P, Cui B, Xu E, Tao Y, Han Y. Effect of pre-gelatinization on α-amylase-catalyzed hydrolysis of corn starch under moderate electric field. Int J Biol Macromol 2022; 221:1335-1344. [PMID: 36087753 DOI: 10.1016/j.ijbiomac.2022.09.028] [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: 06/13/2022] [Revised: 08/11/2022] [Accepted: 09/05/2022] [Indexed: 11/05/2022]
Abstract
This study aimed to explore the roles of starch structure in α-amylase-catalyzed hydrolysis under moderate electric field (MEF). Corn starch was gelatinized by controlling the temperature procedure of rapid viscos-analysis, and then the pre-gelatinized starch (3.0 g) was treated by MEF (2.5 and 5 V/cm) in the presence of α-amylase (1.5 mL). Only a slight hydrolysis occurred for native starch, showing minor increases in reducing sugar content (RSC, ∼0.19 mg/mL), slight changes in granular and semicrystalline structure, and decreases in thermostability (the maximum decomposition temperature (Tmax) decreased from 322 to 300 °C). The densely-packed semicrystalline within starch granules was destroyed by pre-gelatinization, thus enhancing the hydrolysis and further decreasing the thermostability, presenting RSC values of 0.63-0.92 mg/mL and Tmax of 291-292 °C. Moreover, some special crystals were formed by IEF-induced orientation of hydrolyzed starch chains. Overall, these results confirmed that the semicrystalline structure of starch dominated in MEF-assisted hydrolysis, which could provide guidance for the application of electro-based techniques in starch modification.
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Affiliation(s)
- Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China.
| | - Xinhong Yu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Pei Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, Shandong Province, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang Province, China
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Yongbin Han
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
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12
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Abedi E, Sayadi M, Pourmohammadi K. Effect of freezing-thawing pre-treatment on enzymatic modification of corn and potato starch treated with activated α-amylase: Investigation of functional properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107676] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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13
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High Sugar Production from Hydrolysate of Pineapple Residues via Integrated Enzyme‐Membrane System. Chem Eng Technol 2022. [DOI: 10.1002/ceat.202100646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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14
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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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15
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Lin X, Bai Y, Jiang Q. Precise Fabrication of Folic Acid-Targeted Therapy on Metformin Encapsulated β-Cyclodextrin Nanomaterials for Treatment of Lung Cancer. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.04.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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16
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Sahnoun M, Jaoua M, Bejar S, Jemli S. Highlight on mutations affecting the US132 cyclodextrin glucanotransferase binding specificity, thermal stability, and anti-staling activity. Colloids Surf B Biointerfaces 2022; 212:112375. [PMID: 35121430 DOI: 10.1016/j.colsurfb.2022.112375] [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: 08/10/2021] [Revised: 12/06/2021] [Accepted: 01/24/2022] [Indexed: 10/19/2022]
Abstract
We have already reported that the triple mutant (K47E-S382P-N655S of Paenibacillus pabuli US132 cyclodextrin glucanotransferase US132 (CGTase)) altered the CGTase specificity. In the current study, the single (K47E, S382P and N655S) and double (K47E+S382P, K47E+N655S, and S382P+N655S) mutants were constructed to elucidate the synergic or antagonist substitutions effect on the enzyme behavior. For the six generated mutants, an improvement of the dextrinization/cyclization ratio from 4.4 to 6-fold was observed when compared to the wild-type enzyme. The mutations effect on enzyme specificity was not attributed to synergy modulation since the single mutant N655S had the highest ratio enhancement. Moreover, the mutant N655S revealed the highest β-cyclodextrin binding affinity with a high amount of hydrophobic bonds which might be contributed to the apparent decrease in the cyclization activity. On the other hand, mutations N655S, K47E, and (K47E-N655S) showed the same positive effect on thermal activity. The highest stability was attained at 70 °C by N655S to be 3.6-fold higher than the wild-type. The addition of N655S to wheat flour induced a decrease of dough and bread hardness and led to an increase in dough and bread cohesiveness and a rise in bread masticability values compared to the control. This mutant addition also corrected the dough elasticity decrease engendered by the wild-type CGTase indicating that N655S-CGTase could be an alternative anti-staling agent.
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Affiliation(s)
- Mouna Sahnoun
- Laboratory of Microbial Biotechnology, Enzymatic and Biomolecules (LMBEB), Center of Biotechnology of Sfax, University of Sfax, Sidi Mansour Road Km 6, P.O. Box 1177, Sfax 3018, Tunisia
| | - Mouna Jaoua
- Laboratory of Microbial Biotechnology, Enzymatic and Biomolecules (LMBEB), Center of Biotechnology of Sfax, University of Sfax, Sidi Mansour Road Km 6, P.O. Box 1177, Sfax 3018, Tunisia
| | - Samir Bejar
- Laboratory of Microbial Biotechnology, Enzymatic and Biomolecules (LMBEB), Center of Biotechnology of Sfax, University of Sfax, Sidi Mansour Road Km 6, P.O. Box 1177, Sfax 3018, Tunisia.
| | - Sonia Jemli
- Laboratory of Microbial Biotechnology, Enzymatic and Biomolecules (LMBEB), Center of Biotechnology of Sfax, University of Sfax, Sidi Mansour Road Km 6, P.O. Box 1177, Sfax 3018, Tunisia; Biology Department, Faculty of Sciences of Sfax, University of Sfax, Tunisia
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17
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Emerging trends of microbial technology for the production of oligosaccharides from biowaste and their potential application as prebiotic. Int J Food Microbiol 2022; 368:109610. [PMID: 35278799 DOI: 10.1016/j.ijfoodmicro.2022.109610] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 02/17/2022] [Accepted: 03/01/2022] [Indexed: 11/24/2022]
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