title: New insights into the action mode of amylosucrase on amylopectin.
abstract: To investigate the action mode of amylosucrase (AS) on amylopectin, waxy corn starch (WCS) was selected as an acceptor. The effects of WCS dissolution method, reaction temperature, sucrose concentration and AS activity on transglycosylation degree (TD) were investigated. Under the selected reaction condition, the enzymatic reaction process was divided into two stages, i.e. before and after 0.25h, of which the relations between TD value and reaction time were successfully described using a linear and a logarithmic function, respectively. Then, the elongated WCSs with different TDs were produced according to the theoretical reaction time calculated based on the regression equations. The chain length distribution of the elongated WCSs indicated that all of the branch chains of WCS were greatly elongated by AS before occurrence of starch precipitation. Afterwards, however, AS merely elongated the branch chains whose non-reducing ends were exposed on the surface of the precipitate.
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
authors.forename: Hao
authors.initials: H
authors.lastname: Zhang
authors.affiliation: School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
authors.forename: Xing
authors.initials: X
authors.lastname: Zhou
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
authors.forename: Tao
authors.initials: T
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
authors.forename: Xiaohu
authors.initials: X
authors.lastname: Luo
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
authors.forename: Li
authors.initials: L
authors.lastname: Wang
authors.affiliation: National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
authors.forename: Yanan
authors.initials: Y
authors.lastname: Li
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China. Electronic address: nedved_wr@jiangnan.edu.cn.
authors.forename: Ren
authors.initials: R
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
authors.forename: Zhengxing
authors.initials: Z
authors.lastname: Chen
mesh_terms: D000687:Amylopectin / Q000737:chemistry*; D005964:Glucosyltransferases / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D013395:Sucrose / Q000737:chemistry; D013499:Surface Properties; D014885:Waxes / Q000737:chemistry; D003313:Zea mays / Q000737:chemistry
chemical_list: D014885:Waxes; D013395:Sucrose; D013213:Starch; D000687:Amylopectin; D005964:Glucosyltransferases; C019700:amylosucrase
keywords: Amylosucrase; Branch chain length distribution; Waxy corn starch