title: Starch modification with microbial alpha-glucanotransferase enzymes.
abstract: Starch is an agricultural raw material used in many food and industrial products. It is present in granules that vary in shape in the form of amylose and amylopectin. Starch-degrading enzymes are used on a large scale in the production of sweeteners (high fructose corn syrup) and concentrated glucose syrups as substrate for the fermentative production of bioethanol and basic chemicals. Over the last two decades α-glucanotransferases (EC 2.4.1.xx), such as branching enzyme (EC 2.4.1.18) and 4-α-glucanotransferase (EC 2.4.1.25), have received considerable attention. These enzymes do not hydrolyze the starch as amylases do. Instead, α-glucanotransferases remodel parts of the amylose and amylopectin molecules by cleaving and reforming α-1,4- and α-1,6-glycosidic bond. Here we review the properties of α-glucanotransferases and discuss the emerging use of these enzymes in the generation of novel starch derivatives.
authors: Food Innovation Center, AVEBE UA, Veendam, The Netherlands. m.j.e.c.van.der.maarel@rug.nl
authors: Marc J E C
authors: MJ
authors: van der Maarel
authors: Hans
authors: H
authors: Leemhuis
mesh_terms: D015061:1,4-alpha-Glucan Branching Enzyme / Q000737:chemistry; D000687:Amylopectin / Q000737:chemistry*; D000688:Amylose / Q000737:chemistry*; D001419:Bacteria / Q000201:enzymology*; D001426:Bacterial Proteins / Q000737:chemistry; D055162:Biocatalysis; D019649:Food Industry / Q000379:methods; D005964:Glucosyltransferases / Q000737:chemistry; D006004:Glycogen Debranching Enzyme System / Q000737:chemistry*; D006868:Hydrolysis; D008968:Molecular Conformation; D008970:Molecular Weight; D013997:Time Factors
chemical_list: D001426:Bacterial Proteins; D006004:Glycogen Debranching Enzyme System; D000688:Amylose; D000687:Amylopectin; D005964:Glucosyltransferases; D015061:1,4-alpha-Glucan Branching Enzyme; C019963:cyclomaltodextrin glucanotransferase; C020569:4 alpha-glucanotransferase