Enzymatic synthesis of long-branched or short-branched starches with uniform molecular size

Yongxian Chen, Yu Wang, Yu Tian, Birte Svensson, Andreas Blennow*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Branched starches are gaining increasing attention due to their applications in food nutrition, drug delivery systems, and material science. In this study, two types of highly branched starches with uniform molecular size (hydrodynamic radius (Rh) = 10–20 nm), characterized by long and short branches, respectively, were successfully prepared using branching enzyme (BE) and 4-α-glucanotransferase (4αGT). The findings indicate that BE preferred longer chains as substrate by showing higher activity on amylose-containing native starches and modified starches with longer chains generated by 4αGT since the longer linear chains offer more potential sites for the catalysis of α-1,6-linkage transfer by BE from Rhodothermus obamensis (RoBE). These two highly branched starches show potential as materials for developing novel small-sized starch nanoparticles for encapsulation of functional bioactive compounds and ingredients.
Original languageEnglish
Article number105353
JournalFood Bioscience
Volume62
Number of pages7
ISSN2212-4292
DOIs
Publication statusPublished - 2024

Keywords

  • Enzymatic starch modification
  • Branching enzyme
  • 4-α-glucanotransferase
  • Highly branched starch
  • Molecular size

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