Exploring and exploiting starch-modifying amylomaltases from thermophiles
Starch is a staple food present in water-insoluble granules in many economically important crops. It is composed of two glucose polymers: the linear alpha-1,4-linked amylose and amylopectin with a backbone of alpha-1,4-glycosidic bonds and alpha-1,6-linked side chains. To dissolve starch completely...
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Published in | Biochemical Society transactions Vol. 32; no. Pt 2; p. 279 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
England
01.04.2004
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Subjects | |
Online Access | Get more information |
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Summary: | Starch is a staple food present in water-insoluble granules in many economically important crops. It is composed of two glucose polymers: the linear alpha-1,4-linked amylose and amylopectin with a backbone of alpha-1,4-glycosidic bonds and alpha-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 alpha-1,4-D-glucan to a new 4-position in an acceptor, which may be glucose or another alpha-1,4-D-glucan. Acting upon starch, amylomaltases can produce cycloamylose or a thermoreversible starch gel, both of which are of commercial interest. |
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ISSN: | 0300-5127 1470-8752 |
DOI: | 10.1042/BST0320279 |