Structural modification and characterization of rice starch treated by Thermus aquaticus 4-α-glucanotransferase |
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| Authors: | K-H Cho J-H Auh J-H Ryu J-H Kim KH Park C-S Park S-H Yoo |
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| Affiliation: | 1. Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 143-737, Republic of Korea;2. Department of Food Science and Technology, Chung-Ang University, Anseong 456-756, Republic of Korea;3. Department of Biology, University of Incheon, Incheon 402-749, Republic of Korea;4. Graduate School of Biotechnology, and Institute of Life Science and Resources, Kyung Hee University, Yongin 446-701, Republic of Korea;1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;3. Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China;1. Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave, St Paul, MN 55108, USA;2. Department of Nutrition and Food Science, University of Ghana, P.O. Box LG 134, Legon-Accra, Ghana;3. Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, 745 Agricultural Mall Dr., West Lafayette, IN 47907-2009, USA;4. Novozymes North America Inc., 77 Perry Chapel Church Rd., Franklinton, NC 27525, USA;1. Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN, 47907, USA;2. Mondelez International, 100 Deforest Avenue, East Hanover, NJ, 07936, USA;1. Starch and Cyclodextrin Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Phayathai Road, Bangkok 10330, Thailand;2. Department of Agricultural Chemistry, Graduate School of Agriculture, Meiji University, Tama-ku, Kawasaki 214-8571, Japan;3. Department of Bioengineering, Nagaoka University of Technology, Nagaoka, Niigata 940-2188, Japan;4. Department of Pre-clinical Science (Biochemistry), Faculty of Medicine, Thammasat University, Pathumthani 12120, Thailand |
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| Abstract: | Rice starch was modified using Thermus aquaticus 4-α-glucanotransferase (TAαGTase) in this study. The changes in the molecular structure and the effect on the starch retrogradation by TAαGTase treatment were investigated on isolated rice starch. By treating TAαGTase, molecular weight profile of amylopectins shifted to higher elution time from 1.0 × 108 to 2.4 × 107 or 0.8 × 107, depending on the level of enzyme dosage. Meanwhile, there were huge increases in the proportions of content corresponding to amylose size and even smaller molecules. On treating with TAαGTase, short branch chains (DP 1–8) increased, and longer branch chains (>DP 19) increased significantly as well, with a broader distribution up to DP 46 compared to the control rice starch. Amylose content decreased from 30.0 to 21.8–23.7%. This indicated that the amylose could be transferred to the amylopectin branch chain by the disproportionation of TAαGTase, resulting in lowering the amylose content and the formation of amylopectin with a broader branch-chain length distribution. TAαGTase modified rice starch showed that X-ray diffraction pattern of the B-type crystalline even before cold storage, and that a variety of cyclic glucans (DP 5–19) were produced by enzymatic reaction. In particular, the accelerated rate of starch retrogradation was clearly observed compared to the control due to an overall increase in the number of elongated long-branch chains, decrease in the amount of amylose–lipid complex, and the possible synergistic effects of these factors. |
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| Keywords: | Thermus aquaticus α -glucanotransferase (TAα GTase) Rice starch Cycloamylose Starch retrogradation |
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