Exploring and exploiting starch-modifying amylomaltases from thermophiles

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Abstract

Starch is a staple food present in water-insoluble granules in many economically important crops. It is composed of two glucose polymers: the linear α-1,4-linked amylose and amylopectin with a backbone of α-1,4-glycosidic bonds and α-1,6-linked side chains. To dissolve starch completely in water it needs to be heated; when it cools down too much the starch solution forms a thermo-irreversible gel. Amylomaltases (EC 2.4.1.25) are enzymes that transfer a segment of an α-1,4-D-glucan to a new 4-position in an acceptor, which may be glucose or another α-1,4-D-glucan. Acting upon starch, amylomaltases can produce cycloamylose or a thermoreversible starch gel, both of which are of commercial interest.
Original languageEnglish
Pages (from-to)279-282
Number of pages4
JournalBiochemical Society Transactions
Volume32
Issue number2
DOIs
Publication statusPublished - 2004
EventThermophiles 2003 Meeting -
Duration: 15-Sep-200319-Sep-2003

Keywords

  • amylomaltase
  • enzyme
  • gel
  • 4-alpha gluwcanotranslerase
  • glycosidic linkage
  • starch
  • ALPHA-AMYLASE FAMILY
  • LARGE CYCLIC GLUCANS
  • POTATO D-ENZYME
  • X-RAY-STRUCTURE
  • ESCHERICHIA-COLI
  • THERMUS-AQUATICUS
  • DISPROPORTIONATING ENZYME
  • GLYCOSYL HYDROLASES
  • ACTION PATTERN
  • GENE CLONING

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