title: Characterization and mechanism of action of Microbacterium imperiale glucan 1,4-α-maltotriohydrolase.
abstract: In this study, glucan 1,4-α-maltotriohydrolase (AMTS) from Microbacterium imperiale was purified and characterized. Hydrolysis by AMTS was affected by starch structure (e.g., amylose versus amylopectin) and hydrolysis time. During the initial phase of hydrolysis of maltooligosaccharides (G4-G7), AMTS displayed a unique transfer specificity to the transfer of maltotriosyl units. After extensive hydrolysis, maltotriose became the major end product, followed by glucose and maltose. Maltotetraose (G4) was the smallest donor in transglycosylation reactions by AMTS. This is the first study that reports transglycosylation activity of AMTS on maltooligosaccharides. The results of this study suggest that high purity maltotriose can be produced by the hydrolytic action of AMTS on starch.
authors.affiliation: The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
authors.forename: Chunsen
authors.initials: C
authors.lastname: Wu
authors.affiliation: The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
authors.forename: Xing
authors.initials: X
authors.lastname: Zhou
authors.affiliation: The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Xu
authors.affiliation: The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Hongyan
authors.initials: H
authors.lastname: Li
authors.affiliation: The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
authors.forename: Yaoqi
authors.initials: Y
authors.lastname: Tian
authors.affiliation: The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
authors.forename: Xueming
authors.initials: X
authors.lastname: Xu
authors.affiliation: The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China. Electronic address: jinlab2008@yahoo.com.
authors.forename: Zhengyu
authors.initials: Z
authors.lastname: Jin
mesh_terms: D000192:Actinomycetales / Q000201:enzymology*; D016695:Glycosyltransferases / Q000737:chemistry / Q000302:isolation & purification / Q000378:metabolism*; D006868:Hydrolysis; D009844:Oligosaccharides / Q000737:chemistry / Q000378:metabolism*; D013696:Temperature; D013997:Time Factors
chemical_list: D009844:Oligosaccharides; C021705:maltooligosaccharides; D016695:Glycosyltransferases; C000593865:glucan 1,4-alpha-maltotriohydrolase, Microbacterium imperiale
keywords: AMTS; CS; CSAM; CSAP; Corn starch; DM; DP; G1–G7; Glucan 1,4-α-maltotriohydrolase; Maltooligosaccharides; Maltotriose; PM; Transglycosylation; corn amylopectin; corn amylose; corn starch; degree of polymerization; degree of starch hydrolyzed into maltotriose; glucan 1,4-α-maltotriohydrolase; glucose, maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose, and maltoheptaose; percentage of maltotriose in G1–G7