Title
A novel thermoreversible gelling product made by enzymatic modification of starch
Author
van der Maarel, M.J.E.C.
Capron, I.
Euverink, G.-J.W.
Bos, H.Th.
Kaper, T.
Binnema, D.J.
Steeneken, P.A.M.
TNO Kwaliteit van Leven
Publication year
2005
Abstract
Amylomaltases or D-enzyme (4-α-glucanotransferases; E.C. 2.4.1.25) are carbohydrate-active enzymes that catalyze the transfer of glucan units from one α-glucan to another in a disproportionation reaction. These enzymes are involved in starch metabolism in plants or maltose/glycogen metabolism in many microorganisms. The amylomaltase of the hyperthermophilic bacterium Thermus thermophilus HB8 was overproduced in Escherichia coli, partially purified and used to modify potato starch. The action of amylomaltase caused the disappearance of amylose and the broadening of the side-chain length distribution in amylopectin, which resulted in a product with both shorter and longer side chains than in the parent starch. Amylomaltase-treated potato starch showed thermoreversible gelation at concentrations of 3% (w/v) or more, thus making it comparable to gelatin. Because of its animal origin, gelatin is not accepted by several consumer groups. Therefore, the amylomaltase-treated potato starch might be a good plant-derived substitute for gelatin. © 2005 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
Subject
Food and Nutrition
Nutrition
Healthy Living
Food technology
Enzymatic modification
Gelatin
Potato starch
Rheology
Thermostable amylomaltase
Bacteria
Enzymes
Escherichia coli
Rheology
Starch
Enzymatic modification
Potato starch
Thermostable amylomaltase
Gelation
Animalia
Bacteria (microorganisms)
Escherichia coli
Solanum tuberosum
Thermus thermophilus
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http://resolver.tudelft.nl/uuid:88affed3-7de6-4d96-b088-427c11c57537
DOI
https://doi.org/10.1002/star.200500409
TNO identifier
238738
ISSN
0038-9056
Source
Starch/Staerke, 57 (10), 465-472
Bibliographical note
Correspondence Address: Van Der Maarel, M.J.E.C.; Innovative Ingredients and Products Department, TNO Quality of Life, Rouaanstraat 27, 9723 CC Groningen, Netherlands; email: maarel@voeding.tno.nl
Document type
article