Starch-active Debranching and α-Glucanotransferase Enzymes

• Published in: Microbial Enzyme Technology in Food Applications pp. 46 - 68
• Main Authors: Martinez, Mario M., Gómez, Manuel
• Format: Book Chapter
• Language: English
• Published: CRC Press 2017
• Edition: 1
• Subjects: Pectin Lyases; Glycosidic Bonds; RS; BE; Pyrobaculum Aerophilum; Milk Clotting Enzymes; Rhodothermus Marinus; Limit Dextrinase; Amylopectin Side Chains; Pectin Methyl Esterase; Slowly Digestible Starch; Glycosidic Linkages; Bacillus Macerans; Sucrose Phosphorylase; Active Site Pocket; Non-reducing End; Starch Processing Industry; Debranching Enzymes; Cyclodextrin Glycosyltransferase; Glucose Syrups; Branch Linkages; Cyclodextrin Glucanotransferase
• ISBN: 9781498749831; 1498749836
• DOI: 10.1201/9781315368405-5

Starch is an important constituent in the human diet and a raw material constituting a large proportion of the food consumed by the world’s population. Depending on the type of product to be produced, the industrial starch processing is either stopped or followed by a saccharification step, where the liquefied starch is hydrolysed with glucoamylase or β-amylase for the production of glucose syrups or high maltose syrups, respectively. Glucoamylase, α-glucosidase, maltogenic α-amylase and pullulan hydrolase Type I can perform a transglycosylation reaction forming new α,1-4 and α,1-6 glycosidic bonds. Amylomaltase is mainly used to convert starch into a thermoreversible gelling derivative. The starches that can be used for modification should contain amylose, therefore excluding waxy varieties. Improvement in the production and purification of microbial enzymes belonging to the α-amylase family of enzymes is being extensively exploited by the food industry. Debranching enzymes with different specificities, such as thermostables amilopullulanases, or α-glucanotransferases, with different transglycosilation activity, are gaining prominence.