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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Bibliographic Details
Published inBiochemical Society transactions Vol. 32; no. Pt 2; p. 279
Main Authors Kaper, T, van der Maarel, M J E C, Euverink, G J W, Dijkhuizen, L
Format Journal Article
LanguageEnglish
Published England 01.04.2004
Subjects
Amylopectin - chemistry
Amylose - chemistry
Archaea - enzymology
Glucans - chemistry
Glucose - chemistry
Glycogen Debranching Enzyme System - chemistry
Glycoside Hydrolases - chemistry
Hot Temperature
Models, Molecular
Polymers - chemistry
Starch - chemistry
Time Factors
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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.
ISSN:0300-5127
1470-8752
DOI:10.1042/BST0320279