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• W72372423 abstract "Various enzymatic modifications of starch have been attempted for the novel applications to the food industry. The major targets of molecular modification of starch by enzymes include the amylose content, the molecular mass, and the structure of amylopectin chains. The main approaches are the indirect in vitro method using the carbohydrate hydrolyzing enzymes from microorganisms or the direct in vivo method suppressing or over-expressing the enzymes in the transgenic plants. In this article, we address the microbial enzymes with potentials in modifying starch and starch-based foods by hydrolysis, debranching, and/or disproportionation reactions. Maltogenic amylase from various bacteria has shown that the enzyme could hydrolyze amylose readily, but hardly attack amylopectin. The size discrimination of maltogenic amylase can be explained by the geometry of the enzyme's active site, limiting the molecular size and shape of the substrate. Thus, maltogenic amylase has a great potential in producing starch with different amylose content. Chain distribution of amylopectin can be engineered by 4-α-glucanotransferase that disproportionates the side chains of glucan, which eventually alters the side chain length. Molecular size of starch can also be controlled by the selective hydrolysis reaction such as 4-α-glucanotransferase that preferentially cleaves the α-1,4-glycosidic linkage of the glucan segment between the amylopectin clusters. As a result, the apparent mass can be reduced to the level of an amylopectin cluster. Microbial debranching enzymes play a role in shaping glycogen in the cells. We employed debranching enzymes to modify amylopectin. The enzymatic modification of starch molecules directly affected properties of the modified starch especially in freeze-thaw stability of gels and retardation of retrogradation during storage." @default.
• W72372423 created "2016-06-24" @default.
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• W72372423 date "2008-01-01" @default.
• W72372423 modified "2023-09-27" @default.
• W72372423 title "Enzymatic Modification of Starch for Food Industry" @default.
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• W72372423 doi "https://doi.org/10.1533/9781845695750.2.157" @default.
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