Ji et al., 2020 - Google Patents
Structural and property characterization of corn starch modified by cyclodextrin glycosyltransferase and specific cyclodextrinaseJi et al., 2020
- Document ID
- 7949250269406199330
- Author
- Ji H
- Bai Y
- Li X
- Zheng D
- Shen Y
- Jin Z
- Publication year
- Publication venue
- Carbohydrate polymers
External Links
Snippet
Enzymatic modification is generally applied to enhance desirable attributes of starch. In this study, β-cyclodextrin glycosyltransferase (β-CGTase) together with a specific cyclodextrinase (CDase) was used to modify corn starch. For single β-CGTase treatment, the …
- 108010032220 cyclomaltodextrinase 0 title abstract description 91
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2405—Glucanases
- C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
- C12N9/2411—Amylases
- C12N9/2414—Alpha-amylase (3.2.1.1.)
- C12N9/2417—Alpha-amylase (3.2.1.1.) from microbiological source
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/10—Transferases (2.)
- C12N9/1048—Glycosyltransferases (2.4)
- C12N9/1051—Hexosyltransferases (2.4.1)
- C12N9/107—1,4-Alpha-glucan branching enzyme (2.4.1.18)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/16—Preparation of compounds containing saccharide radicals produced by the action of an alpha-1, 6-glucosidase, e.g. amylose, debranched amylopectin
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
- C08B30/14—Cold water dispersible or pregelatinised starch
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/18—Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01001—Alpha-amylase (3.2.1.1)
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Ji et al. | Structural and property characterization of corn starch modified by cyclodextrin glycosyltransferase and specific cyclodextrinase | |
Guo et al. | The effects of sequential enzyme modifications on structural and physicochemical properties of sweet potato starch granules | |
Grewal et al. | Structure of waxy maize starch hydrolyzed by maltogenic α-amylase in relation to its retrogradation | |
Zhong et al. | Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch | |
Roussel et al. | Characterization of substrate and product specificity of the purified recombinant glycogen branching enzyme of Rhodothermus obamensis | |
Zhong et al. | Generation of short-chained granular corn starch by maltogenic α-amylase and transglucosidase treatment | |
Li et al. | Partial branching enzyme treatment increases the low glycaemic property and α-1, 6 branching ratio of maize starch | |
Kong et al. | Liquefaction concentration impacts the fine structure of maltodextrin | |
Sorndech et al. | Structure of branching enzyme-and amylomaltase modified starch produced from well-defined amylose to amylopectin substrates | |
Sorndech et al. | Synergistic amylomaltase and branching enzyme catalysis to suppress cassava starch digestibility | |
Guo et al. | The effects of wheat amylose ratios on the structural and physicochemical properties of waxy rice starch using branching enzyme and glucoamylase | |
Li et al. | Investigation of debranching pattern of a thermostable isoamylase and its application for the production of resistant starch | |
Kong et al. | Fine structure impacts highly concentrated starch liquefaction process and product performance | |
Chen et al. | Impact of maltogenic α-amylase on the structure of potato starch and its retrogradation properties | |
Tian et al. | Synthesis of fructooligosaccharides and oligolevans by the combined use of levansucrase and endo-inulinase in one-step bi-enzymatic system | |
Ji et al. | Synergetic modification of waxy maize starch by dual-enzyme to lower the in vitro digestibility through modulating molecular structure and malto-oligosaccharide content | |
Jaafar et al. | Synergistic action of cyclodextrin glucanotransferase and maltogenic amylase improves the bioconversion of starch to malto-oligosaccharides | |
Sun et al. | Effect of acid-ethanol treatment and debranching on the structural characteristics and digestible properties of maize starches with different amylose contents | |
Boonna et al. | Macromolecular characteristics and fine structure of amylomaltase-treated cassava starch | |
Li et al. | Potato starch modified by Streptococcus thermophilus GtfB enzyme has low viscoelastic and slowly digestible properties | |
Wu et al. | Hydrolytic mechanism of α-maltotriohydrolase on waxy maize starch and retrogradation properties of the hydrolysates | |
Tian et al. | Highly branched dextrin prepared from high-amylose maize starch using waxy rice branching enzyme (WRBE) | |
Ji et al. | Deciphering external chain length and cyclodextrin production with starch catalyzed by cyclodextrin glycosyltransferase | |
Guo et al. | The role of sequential enzyme treatments on structural and physicochemical properties of cassava starch granules | |
US20150111259A1 (en) | Method for Making High Maltose Syrup |