title: Highly branched dextrin prepared from high-amylose maize starch using waxy rice branching enzyme (WRBE).
abstract: Branching enzyme (BE, EC 2.4.1.18) was isolated from the developing waxy rice endosperm and used to prepare a highly branched dextrin based on high-amylose maize starch (HAMS) as a substrate. The molecular mass of the starch initially degraded quickly from 2.5 × 10(7) to 4.1 × 10(5)Da, and then stabilized, with a minimal increase during the BE treatment. The resultant branched dextrin had a narrow size distribution, with a mean molecular weight of 5.1 × 10(5)Da and a polydispersity index (PI) of 1.567. The results of high-performance anion exchange chromatography indicated that the degree of polymerization (DP) of the branched chains ranged from 3 to 27; approximately 75.26% of these chains were short (DP<10). These findings suggest that the isolated BE can cleave long chains into oligosaccharides, subsequently transferring oligosaccharides into highly branched dextrins with a narrow size distribution and short side chains.
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Yaoqi
authors.initials: Y
authors.lastname: Tian
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Huangli
authors.initials: H
authors.lastname: Chen
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Xiwen
authors.initials: X
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China. Electronic address: zjinling@jiangnan.edu.cn.
authors.forename: Jinling
authors.initials: J
authors.lastname: Zhan
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Zhengyu
authors.initials: Z
authors.lastname: Jin
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Jinpeng
authors.initials: J
authors.lastname: Wang
mesh_terms: D015061:1,4-alpha-Glucan Branching Enzyme / Q000737:chemistry* / Q000378:metabolism; D000688:Amylose / Q000737:chemistry*; D003912:Dextrins / Q000032:analysis / Q000737:chemistry*; D008970:Molecular Weight; D009844:Oligosaccharides / Q000032:analysis / Q000737:chemistry; D012275:Oryza / Q000737:chemistry*; D014885:Waxes / Q000737:chemistry*; D003313:Zea mays / Q000737:chemistry*
chemical_list: D003912:Dextrins; D009844:Oligosaccharides; D014885:Waxes; C013862:caloreen; D000688:Amylose; D015061:1,4-alpha-Glucan Branching Enzyme
keywords: Branching enzyme; Developing waxy rice; High-amylose maize starch; Highly branched dextrin