JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2022
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IF 5.895
Jialin Liu,Yanli Wang,Xiaoxiao Li,Zhengyu Jin,Birte Svensson,Yuxiang Bai
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.
研究领域:
生物化学
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材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2024
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IF 11
Jing Zhu,Xingfei Li,Cheng Lu,Xing Zhou,Long Chen,Chao Qiu,Zhengyu Jin,Jie Long
Glycogen branching enzymes (GBEs, EC 2.4.1.18) play a crucial role in modifying the starch structure and enhancing its properties. The common approaches to starch modification by GBEs typically involve either fully gelatinization the starch at high temperatures (above 95 °C) and then cooling it before adding the enzymes or directly modifying the starch granules at medium-low temperatures (below 60 °C). However, both of these methods have their limitations. Therefore, in this study, we utilized thermally stable mutant Pyrococcus horikoshii (Ph) OT3 GBEs (The thermally stable Ph GBEs mutant were named as H415W and T508K, respectively) to directly act on an ungelatinized normal corn starch (NCS) emulsion at 70 °C, enabling simultaneous starch swelling and branching modification. The results showed that after modification at 70 °C, the crystalline structure of the starch almost completely disappeared, the short-branched chains increased, and the amylose content, rapid digestibility , and retrogradation enthalpy (ΔH) of the H415W- and T508K-modified starch were reduced by 8.2%, 20.35%, and 4.38 J/g when compared to the NCS. Furthermore, when compared to wild-type (WT)-modified starch (modification conducted at 60 °C), the amylose content, rapid digestibility , and retrogradation enthalpy (ΔH) of the H415W- and T508K-modified starch were reduced by 4%, 11.71% and 1.52 J/g, respectively. The branching efficiency of the starch was enhanced due to the achievement of simultaneous starch swelling and branching modification at 70 °C, resulting in an improved branching efficiency. These findings offer valuable insights for the industrial development of branched starch through enzymatic modification.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Jing Zhu,Yi Gao,Xingfei Li,Cheng Lu,Xing Zhou,Long Chen,Chao Qiu,Zhengyu Jin,Jie Long
Maltogenic α-amylase (MA, EC 3.2.1.133), which shows high thermal stability, can cleave long starch chains linked by α-1,4 glycosidic bonds. And glycogen branching enzyme (GBE, EC 2.4.1.18) can increase the branching degree of starch. At high temperatures, Elevated temperatures enhanced starch solubilization, improving the accessibility of both MA and GBE to glucan chains. Therefore, ungelatinized normal corn starch (NCS) emulsion (20 % w /w, dry basis) was first pretreated with α-amylase (MA) at 70 °C for 2 h, followed by enzymatic modification using the thermostable Pyrococcus horikoshii OT3 GBE mutants (H415W and T508K) for an additional 10 h modification. The physicochemical properties of the modified starch were determined by scanning electron microscopy and X-ray diffraction, etc. The results demonstrated that the dual enzyme treatment decreased rapid digestibility by 23.07 % and retrograde enthalpy by 5.51 J/g compared to NCS. This study provides guidance for the industrial enzymatic preparation of highly branched starch.
研究领域:
食品科学
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生物技术
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碳水化合物化学
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酶学
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淀粉加工
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
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2024
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IF 10.7
Lingli Zhong,Peiwen Wang,Min Jiang,Yitong Zheng,Xiaofan Xu,Xianfeng Ye,Yan Huang,Yanling Ji,Zhongli Cui,Zhoukun Li
As attractive functional ingredients, maltooligosaccharides (MOS) are typically prepared by controlled enzymatic hydrolysis of starch. However, the random attack mode of amylase often leads to discrete product distribution, thereby reducing yields and purities. In this study, a novel glycoside hydrolase family 13 amylase AmyEs from marine myxobacteria Enhygromyxa salina was identified efficient maltohexaose (G6)-forming ability (40 %, w/w). By deciphering external chain length, we found that the high density of α-1,6-branching points benefits the G6 formation of AmyEs with high purity (71–82 %), indicating the substrate selectivity of AmyEs toward high-branched starch. Based on this, asynchronous conversion strategy was designed to enhance specific MOS yield from corn starch by exploiting branching enzymes and AmyEs, and the purity and yield of G6 respectively increased by 9.5 % and 5 % compared to single AmyEs treatment. Our results demonstrate that combinatorial catalysis of MOS-forming amylases and branching enzymes provides a favorable industrial preparation of specific MOS.
研究领域:
生物化学
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酶学
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食品科学
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微生物学
✓ 已验证
DOI
PubMed
高影响因子
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