earticle

논문검색

Abstracts for poster Presentation

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

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

참고문헌

자료제공 : 네이버학술정보

    ※ 원문제공기관과의 협약에 따라 개인회원에게 무료로 제공됩니다.

    0개의 논문이 장바구니에 담겼습니다.