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Abstracts for poster Presentation

Structural and physicochemical characteristics of modified amylopectin produced by bacterial branching enzymes

원문정보

Phuong Lan Tran, Il-Nam Oh, Phu Cuong Nguyen, Kyu-Been Park, Cheul-Soon Yim, Eun-Ji Park, Nan-Young Lee, Jong-Tae Park

한국당과학회 한국당과학회 학술대회 2017 한국당과학회 동계학술대회 2017.01 pp.48-48
피인용수 : 0건 (자료제공 : 네이버학술정보)

초록

영어

Glycogen branching enzymes (GBEs) from Escherichia coli (EcBE), Deinococcus geothermalis (DgBE) and Vibrio vulnificus (VvBE) have different characteristics for branching activities, especially in chain-length transferred. In this study, the three GBEs were used to produce cluster-starches from amylopectin, and physicochemical properties of the cluster-starches were intensively analyzed in relation to their molecular structures. Side chain distribution of these cluster-starches obviously shifted to short and medium chains that made a significant decrease in their molecular weight and size. They thereby increased water-solubility without exhibiting viscosity. There was no retrogradation of DgBE- and VvBE-clusters during storage at 4℃ for 17 days. Catalytic efficiency of porcine pancreatic α-amylase (PPA) was lowest for VvBE-cluster. In conditions mimicking the human intestine, EcBE, DgBE and VvBE cluster-starches were digested 100%, 67.1% and 73.0%, respectively, in comparison with that of amylopectin. Consequently, the modified clusters from amylopectin produced by DgBE and especially VvBE may be new functional materials for food and pharmaceutical industries.

저자정보

  • Phuong Lan Tran Department of Food Science and Technology, Chungnam National University, Deajeon, Korea, Department of Food Technology, An Giang, Vietnam
  • Il-Nam Oh Department of Food Science and Technology, Chungnam National University, Deajeon, Korea
  • Phu Cuong Nguyen Department of Food Science and Technology, Chungnam National University, Deajeon, Korea
  • Kyu-Been Park Department of Food Science and Technology, Chungnam National University, Deajeon, Korea
  • Cheul-Soon Yim Department of Food Science and Technology, Chungnam National University, Deajeon, Korea
  • Eun-Ji Park Department of Food Science and Technology, Chungnam National University, Deajeon, Korea
  • Nan-Young Lee Department of Food Science and Technology, Chungnam National University, Deajeon, Korea
  • Jong-Tae Park Department of Food Science and Technology, Chungnam National University, Deajeon, Korea

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