Displaying publications 1 - 20 of 29 in total

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  1. Hydrolysis of native and heat-treated starches at sub-gelatinization temperature using granular starch hydrolyzing enzyme
    Uthumporn U, Shariffa YN, Karim AA
    Appl Biochem Biotechnol, 2012 Mar;166(5):1167-82.
    PMID: 22203397 DOI: 10.1007/s12010-011-9502-x
    The effect of heat treatment below the gelatinization temperature on the susceptibility of corn, mung bean, sago, and potato starches towards granular starch hydrolysis (35°C) was investigated. Starches were hydrolyzed in granular state and after heat treatment (50°C for 30 min) by using granular starch hydrolyzing enzyme for 24 h. Hydrolyzed heat-treated starches showed a significant increase in the percentage of dextrose equivalent compared to native starches, respectively, with corn 53% to 56%, mung bean 36% to 47%, sago 15% to 26%, and potato 12% to 15%. Scanning electron microscopy micrographs showed the presence of more porous granules and surface erosion in heat-treated starch compared to native starch. X-ray analysis showed no changes but with sharper peaks for all the starches, suggested that hydrolysis occurred on the amorphous region. The amylose content and swelling power of heat-treated starches was markedly altered after hydrolysis. Evidently, this enzyme was able to hydrolyze granular starches and heat treatment before hydrolysis significantly increased the degree of hydrolysis.
    Matched MeSH terms: Starch/metabolism*
  2. Fulltext In vitro assessment of Pediococcus acidilactici Kp10 for its potential use in the food industry
    Abbasiliasi S, Tan JS, Bashokouh F, Ibrahim TAT, Mustafa S, Vakhshiteh F, et al.
    BMC Microbiol, 2017 May 23;17(1):121.
    PMID: 28535747 DOI: 10.1186/s12866-017-1000-z
    BACKGROUND: Selection of a microbial strain for the incorporation into food products requires in vitro and in vivo evaluations. A bacteriocin-producing lactic acid bacterium (LAB), Pediococcus acidilactici Kp10, isolated from a traditional dried curd was assessed in vitro for its beneficial properties as a potential probiotic and starter culture. The inhibitory spectra of the bacterial strain against different gram-positive and gram-negative bacteria, its cell surface hydrophobicity and resistance to phenol, its haemolytic, amylolytic and proteolytic activities, ability to produce acid and coagulate milk together with its enzymatic characteristics and adhesion property were all evaluated in vitro.

    RESULTS: P. acidilactici Kp10 was moderately tolerant to phenol and adhere to mammalian epithelial cells (Vero cells and ileal mucosal epithelium). The bacterium also exhibited antimicrobial activity against several gram-positive and gram-negative food-spoilage and food-borne pathogens such as Listeria monocytgenes ATCC 15313, Salmonella enterica ATCC 13311, Shigella sonnei ATCC 9290, Klebsiella oxytoca ATCC 13182, Enterobacter cloaca ATCC 35030 and Streptococcus pyogenes ATCC 12378. The absence of haemolytic activity and proteinase (trypsin) and the presence of a strong peptidase (leucine-arylamidase) and esterase-lipase (C4 and C8) were observed in this LAB strain. P. acidilactici Kp10 also produced acid, coagulated milk and has demonstrated proteolytic and amylolactic activities.

    CONCLUSION: The properties exhibited by P. acidilactici Kp10 suggested its potential application as probiotic and starter culture in the food industry.

    Matched MeSH terms: Starch/metabolism
  3. Fulltext Recovery of glucose from residual starch of sago hampas for bioethanol production
    Awg-Adeni DS, Bujang KB, Hassan MA, Abd-Aziz S
    Biomed Res Int, 2013;2013:935852.
    PMID: 23509813 DOI: 10.1155/2013/935852
    Lower concentration of glucose was often obtained from enzymatic hydrolysis process of agricultural residue due to complexity of the biomass structure and properties. High substrate load feed into the hydrolysis system might solve this problem but has several other drawbacks such as low rate of reaction. In the present study, we have attempted to enhance glucose recovery from agricultural waste, namely, "sago hampas," through three cycles of enzymatic hydrolysis process. The substrate load at 7% (w/v) was seen to be suitable for the hydrolysis process with respect to the gelatinization reaction as well as sufficient mixture of the suspension for saccharification process. However, this study was focused on hydrolyzing starch of sago hampas, and thus to enhance concentration of glucose from 7% substrate load would be impossible. Thus, an alternative method termed as cycles I, II, and III which involved reusing the hydrolysate for subsequent enzymatic hydrolysis process was introduced. Greater improvement of glucose concentration (138.45 g/L) and better conversion yield (52.72%) were achieved with the completion of three cycles of hydrolysis. In comparison, cycle I and cycle II had glucose concentration of 27.79 g/L and 73.00 g/L, respectively. The glucose obtained was subsequently tested as substrate for bioethanol production using commercial baker's yeast. The fermentation process produced 40.30 g/L of ethanol after 16 h, which was equivalent to 93.29% of theoretical yield based on total glucose existing in fermentation media.
    Matched MeSH terms: Starch/metabolism*
  4. Enhanced volatile fatty acid production from sago hampas by Clostridium beijerinckii SR1 for bioelectricity generation using microbial fuel cells
    Jenol MA, Ibrahim MF, Kamal Bahrin E, Abd-Aziz S
    Bioprocess Biosyst Eng, 2020 Nov;43(11):2027-2038.
    PMID: 32572569 DOI: 10.1007/s00449-020-02391-9
    Sago hampas is a starch-based biomass from sago processing industries consisted of 58% remaining starch. This study has demonstrated the bioconversion of sago hampas to volatile fatty acids (VFAs) by Clostridium beijerinckii SR1 via anaerobic digestion. Higher total VFAs were obtained from sago hampas (5.04 g/L and 0.287 g/g) as compared to commercial starch (5.94 g/L and 0.318 g/g). The physical factors have been investigated for the enhancement of VFAs production using one-factor-at-a-time (OFAT). The optimum condition; 3% substrate concentration, 3 g/L of yeast extract concentration and 2 g/L of ammonium nitrate enhanced the production of VFAs by 52.6%, resulted the total VFAs produced is 7.69 g/L with the VFAs yield of 0.451 g/g. VFAs hydrolysate produced successfully generated 273.4 mV of open voltage circuit and 61.5 mW/m2 of power density in microbial fuel cells. It was suggested that sago hampas provide as an alternative carbon feedstock for bioelectricity generation.
    Matched MeSH terms: Starch/metabolism
  5. Effects of buffer properties on cyclodextrin glucanotransferase reactions and cyclodextrin production from raw sago (Cycas revoluta) starch
    Kamaruddin K, Illias RM, Aziz SA, Said M, Hassan O
    Biotechnol Appl Biochem, 2005 Apr;41(Pt 2):117-25.
    PMID: 15202937
    Results from the present study have shown that the ionic species of buffers, pH values and reaction temperature can affect the enzyme unit activities and product specificity of Toruzyme (Novo Nordisk A/S Bagsvaerd, Denmark) CGTase (cyclodextrin glucanotransferase). Applying a similar reaction environment (acetate buffer, pH 6.0; temperature, 60 degrees C), the CGTase was found to be capable of producing pre dominantly beta-cyclodextrin from either raw or gelatinized sago (Cycas revoluta) starch. Changing the buffer from acetate to phosphate reduced the yield of beta-cyclodextrin from 2.48 to 1.42 mg/ml and also affected the product specificity, where production of both alpha- and beta-cyclodextrins were more pronounced. The decrease in the production of cyclodextrins in phosphate buffer was significant at both pH 6.0 and 7.0. However, changing the buffer to Tris/HCl (pH 7.0) showed a significant increase in beta-cyclodextrin production. Increasing the ionic strength of sodium acetate and Tris/HCl buffers at pH 6.0 and 7.0 to equivalent ionic strength of phosphate buffers showed no significant effects on cyclodextrin production. Higher yield of cyclodextrins at pH 7.0 when Tris/HCl was used might be due to the binding of chloride ions at the calcium-binding sites of the CGTase, resulting in the shift of the optimum pH close to physiological environment, leading to an increase in the activities and specificity.
    Matched MeSH terms: Starch/metabolism*
  6. Application of different feeding strategies in fed batch culture for pullulanase production using sago starch
    R S, M S M, E M S, K O NA, A A S, K K
    Carbohydr Polym, 2014 Feb 15;102:962-9.
    PMID: 24507370 DOI: 10.1016/j.carbpol.2013.10.031
    The production of pullulanase by Bacillus flavothermus KWF-1 in batch and fed batch culture were compared using 2L bioreactor. In batch culture, 0.0803 U/mL of pullulanase activity with specific activity of 0.0213 U/mg was produced by controlling the agitation speed and temperature at 200 rpm and 50 °C, respectively. Fed batch production was studied by feeding the culture with different sago starch concentrations in various feeding modes for enhanced pullulanase production. Exponential feeding mode at dilution rate of 0.01/h was the preeminent strategy for enhanced pullulanase production of 0.1710 U/mL with specific activity of 0.066 U/mg. It had shown an increment of pullulanase production and specific activity by 2.1 and 3.1-fold, respectively when compared to batch culture. Increment of pullulanase activity in exponential feeding mode improved hydrolyzation of sago starch into maltotriose and panose by 4.5 and 2.5-fold respectively compared to batch system.
    Matched MeSH terms: Starch/metabolism*
  7. Kojic acid production by Aspergillus flavus using gelatinized and hydrolyzed sago starch as carbon sources
    Rosfarizan M, Ariff AB, Hassan MA, Karim MI
    Folia Microbiol (Praha), 1998;43(5):459-64.
    PMID: 9867479
    Direct conversion of gelatinized sago starch into kojic acid by Aspergillus flavus strain having amylolytic enzymes was carried out at two different scales of submerged batch fermentation in a 250-mL shake flask and in a 50-L stirred-tank fermentor. For comparison, fermentations were also carried out using glucose and glucose hydrolyzate from enzymic hydrolysis of sago starch as carbon sources. During kojic acid fermentation of starch, starch was first hydrolyzed to glucose by the action of alpha-amylase and glucoamylase during active growth phase. The glucose remaining during the production phase (non-growing phase) was then converted to kojic acid. Kojic acid production (23.5 g/L) using 100 g/L sago starch in a shake flask was comparable to fermentation of glucose (31.5 g/L) and glucose hydrolyzate (27.9 g/L) but in the 50-L fermentor was greatly reduced due to non-optimal aeration conditions. Kojic acid production using glucose was higher in the 50-L fermentor than in the shake flask.
    Matched MeSH terms: Starch/metabolism*
  8. Purification and properties of two forms of glucoamylase from Aspergillus niger
    Amirul AA, Khoo SL, Nazalan MN, Razip MS, Azizan MN
    Folia Microbiol (Praha), 1996;41(2):165-74.
    PMID: 9138312
    A. niger produced alpha-glucosidase, alpha-amylase and two forms of glucoamylase when grown in a liquid medium containing raw tapioca starch as the carbon source. The glucoamylases, which formed the dominant components of amylolytic activity manifested by the organism, were purified to homogeneity by ammonium sulfate precipitation, ion-exchange and two cycles of gel filtration chromatography. The purified enzymes, designated GA1 and GA2, a raw starch digesting glucoamylase, were found to have molar masses of 74 and 96 kDa and isoelectric points of 3.8 and 3.95, respectively. The enzymes were found to have pH optimum of 4.2 and 4.5 for GA1 and GA2, respectively, and were both stable in a pH range of 3.5-9.0. Both enzymes were thermophilic in nature with temperature optimum of 60 and 65 degrees C, respectively, and were stable for 1 h at temperatures of up to 60 degrees C. The kinetic parameters Km and V showed that with both enzymes the branched substrates, starch and amylopectin, were more efficiently hydrolyzed compared to amylose. GA2, the more active of the two glucoamylases produced, was approximately six to thirteen times more active towards raw starches compared to GA1.
    Matched MeSH terms: Starch/metabolism
  9. Anaerobic fermentation of gelatinized sago starch-derived sugars to acetone-1-butanol-ethanol solvent by Clostridium acetobutylicum
    Madihah MS, Ariff AB, Khalil MS, Suraini AA, Karim MI
    Folia Microbiol (Praha), 2001;46(3):197-204.
    PMID: 11702403
    A study of the kinetics and performance of solvent-yielding batch fermentation of individual sugars and their mixture derived from enzymic hydrolysis of sago starch by Clostridium acetobutylicum showed that the use of 30 g/L gelatinized sago starch as the sole carbon source produced 11.2 g/L total solvent, i.e. 1.5-2 times more than with pure maltose or glucose used as carbon sources. Enzymic pretreatment of gelatinized sago starch yielding maltose and glucose hydrolyzates prior to the fermentation did not improve solvent production as compared to direct fermentation of gelatinized sago starch. The solvent yield of direct gelatinized sago starch fermentation depended on the activity and stability of amylolytic enzymes produced during the fermentation. The pH optima for alpha-amylase and glucoamylase were found to be at 5.3 and 4.0-4.4, respectively. alpha-Amylase showed a broad pH stability profile, retaining more than 80% of its maximum activity at pH 3.0-8.0 after a 1-d incubation at 37 degrees C. Since C. acetobutylicum alpha-amylase has a high activity and stability at low pH, this strain can potentially be employed in a one-step direct solvent-yielding fermentation of sago starch. However, the C. acetobutylicum glucoamylase was only stable at pH 4-5, maintaining more than 90% of its maximum activity after a 1-d incubation at 37 degrees C.
    Matched MeSH terms: Starch/metabolism*
  10. The effect of fermentation and addition of vegetable oil on resistant starch formation in wholegrain breads
    Buddrick O, Jones OAH, Hughes JG, Kong I, Small DM
    Food Chem, 2015 Aug 01;180:181-185.
    PMID: 25766816 DOI: 10.1016/j.foodchem.2015.02.044
    Resistant starch has potential health benefits but the factors affecting its formation in bread and baked products are not well studied. Here, the formation of resistant starch in wholemeal bread products was evaluated in relation to the processing conditions including fermentation time, temperature and the inclusion of palm oil as a vitamin source. The effects of each the factor were assessed using a full factorial design. The impact on final starch content of traditional sourdough fermentation of wholemeal rye bread, as well as the bulk fermentation process of wheat and wheat/oat blends of wholemeal bread, was also assessed by enzyme assay. Palm oil content was found to have a significant effect on the formation of resistant starch in all of the breads while fermentation time and temperature had no significant impact. Sourdough fermentation of rye bread was found to have a greater impact on resistant starch formation than bulk fermentation of wheat and wheat blend breads, most likely due the increased organic acid content of the sourdough process.
    Matched MeSH terms: Starch/metabolism
  11. Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit
    Ng SH, Robert SD, Wan Ahmad WA, Wan Ishak WR
    Food Chem, 2017 Jul 15;227:358-368.
    PMID: 28274444 DOI: 10.1016/j.foodchem.2017.01.108
    The purpose of this study was to determine the effects of Pleurotus sajor-caju (PSC) powder addition at 0, 4, 8 and 12% levels on the nutritional values, pasting properties, thermal characteristics, microstructure, in vitro starch digestibility, in vivo glycaemic index (GI) and sensorial properties of biscuits. Elevated incorporation levels of PSC powder increased the dietary fibre (DF) content and reduced the pasting viscosities and starch gelatinisation enthalpy value of biscuits. The addition of DF-rich PSC powder also interfered with the integrity of the starch granules by reducing the sizes and inducing the uneven spherical shapes of the starch granules, which, in turn, resulted in reduced starch susceptibility to digestive enzymes. The restriction starch hydrolysis rate markedly reduced the GI of biscuits. The incorporation of 8% PSC powder in biscuits (GI=49) could be an effective way of developing a nutritious and low-GI biscuit without jeopardizing its desirable sensorial properties.
    Matched MeSH terms: Starch/metabolism*
  12. Effect of seaweed on mechanical, thermal, and biodegradation properties of thermoplastic sugar palm starch/agar composites
    Jumaidin R, Sapuan SM, Jawaid M, Ishak MR, Sahari J
    Int J Biol Macromol, 2017 Jun;99:265-273.
    PMID: 28249765 DOI: 10.1016/j.ijbiomac.2017.02.092
    The aim of this paper is to investigate the characteristics of thermoplastic sugar palm starch/agar (TPSA) blend containing Eucheuma cottonii seaweed waste as biofiller. The composites were prepared by melt-mixing and hot pressing at 140°C for 10min. The TPSA/seaweed composites were characterized for their mechanical, thermal and biodegradation properties. Incorporation of seaweed from 0 to 40wt.% has significantly improved the tensile, flexural, and impact properties of the TPSA/seaweed composites. Scanning electron micrograph of the tensile fracture showed homogeneous surface with formation of cleavage plane. It is also evident from TGA results that thermal stability of the composites were enhanced with addition of seaweed. After soil burial for 2 and 4 weeks, the biodegradation of the composites was enhanced with addition of seaweed. Overall, the incorporation of seaweed into TPSA enhances the properties of TPSA for short-life product application such as tray, plate, etc.
    Matched MeSH terms: Starch/metabolism
  13. Effect of cogon grass fibre on the thermal, mechanical and biodegradation properties of thermoplastic cassava starch biocomposite
    Jumaidin R, Khiruddin MAA, Asyul Sutan Saidi Z, Salit MS, Ilyas RA
    Int J Biol Macromol, 2020 Mar 01;146:746-755.
    PMID: 31730973 DOI: 10.1016/j.ijbiomac.2019.11.011
    Thermoplastic cassava starch (TPCS) is a promising alternative material to replace the non-biodegradable petroleum based polymer due to its good environmental-friendly aspect i.e. abundant, sustainable, recyclable and biodegradable in nature. However, TPCS have some limitation such as poor mechanical properties. Therefore, in the present study, cogon grass fibre (CGF) were incorporated into TPCS using compression molding. Then the fundamental properties of CFG/TPCS biopolymer composites were carried out in order to evaluate their potential as a biodegradable reinforcement. From the study it was found that, the incorporation of CFG has improved the tensile and flexural properties of the TPCS composites, while the impact strength and elongation were reduced. The thermal properties of the biocomposite were reduced as the cogon grass fibres increase from 0 to 5%. In term of morphological, SEM shows good fibre adhesion between CGF and TPCS. Soil burial test shows that incorporation of CGF into TPCS has slow down the biodegradation process of the composites. Thus, CGF/TPCS biopolymer composites can be classified as composites with great potential as environmental-friendly material that biodegradable and renewable.
    Matched MeSH terms: Starch/metabolism*
  14. Functional properties and utilization of Artocarpus heterophyllus Lam seed starch from new species in China
    Zhang Y, Hu M, Zhu K, Wu G, Tan L
    Int J Biol Macromol, 2018 Feb;107(Pt B):1395-1405.
    PMID: 29017887 DOI: 10.1016/j.ijbiomac.2017.10.001
    Jackfruit is now receiving extensive attention as a new source of starch. However, jackfruit seeds are discarded as waste, although they are rich in starch. The functional properties of the starches were investigated from new Chinese jackfruit species. All the starches have a high amylose (26.56-38.34%) with a potential to become functional foods rich in resistant starch. The jackfruit starches varied from trigonal and tetragonal, round to semi-oval/bell shapes and showed significant variations in particle sizes (5.53-14.46μm). These variations led to significant differences in their functional properties, and significant correlations were found in their pasting, thermal, crystal and texture parameters. Hierarchical cluster analysis sorted the samples into three groups of 1) Malaysia 8 (M8) and ZhenZhu (ZZ); 2) Malaysia 2, Malaysia 3 and Malaysia 4, (M2, M3, M4); and 3) Xiangyinsuo 11, Xiangyinsuo 4, Xiangyinsuo 3 and Xiangyinsuo 2 (X11, X4, X3, X2). The first group could be used as food thickening or gelling agents. The second group could be applied in glutinous foods. The third group make them suitable for fillings in confectionery or weaning foods.
    Matched MeSH terms: Starch/metabolism*
  15. Chemical composition and physicochemical properties of green banana (Musa acuminata x balbisiana Colla cv. Awak) flour
    Haslinda WH, Cheng LH, Chong LC, Noor Aziah AA
    Int J Food Sci Nutr, 2009;60 Suppl 4:232-9.
    PMID: 19449278 DOI: 10.1080/09637480902915525
    Flour was prepared from peeled and unpeeled banana Awak ABB. Samples prepared were subjected to analysis for determination of chemical composition, mineral, dietary fibre, starch and total phenolics content, antioxidant activity and pasting properties. In general, flour prepared from unpeeled banana was found to show enhanced nutrition values with higher contents of mineral, dietary fibre and total phenolics. Hence, flour fortified with peel showed relatively higher antioxidant activity. On the other hand, better pasting properties were shown when banana flour was blended with peel. It was found that a relatively lower pasting temperature, peak viscosity, breakdown, final viscosity and setback were evident in a sample blended with peel.
    Matched MeSH terms: Starch/metabolism
  16. Fermentation of Metroxylon sagu resistant starch type III by Lactobacillus sp. and Bifidobacterium bifidum
    Siew-Wai L, Zi-Ni T, Karim AA, Hani NM, Rosma A
    J Agric Food Chem, 2010 Feb 24;58(4):2274-8.
    PMID: 20121195 DOI: 10.1021/jf903820s
    The in vitro fermentability of sago (Metroxylon sagu) resistant starch type III (RS(3)) by selected probiotic bacteria was investigated. Sago RS(3) with 12% RS content was prepared by enzymatic debranching of native sago starch with pullulanase enzyme, followed by autoclaving, cooling, and annealing. The fermentation of sago RS(3) by L. acidophilus FTCC 0291, L. bulgaricus FTCC 0411, L. casei FTCC 0442, and B. bifidum BB12 was investigated by observing the bacterial growth, carbohydrate consumption profiles, pH changes, and total short chain fatty acids (SCFA) produced in the fermentation media. Comparisons were made with commercial fructo-oligosaccharide (FOS), Hi-maize 1043, and Hi-maize 240. Submerged fermentations were conducted in 30 mL glass vials for 24 h at 37 degrees C in an oven without shaking. The results indicated that fermentation of sago RS(3) significantly (P < 0.05) yielded the highest count of Lactobacillus sp. accompanied by the largest reduction in pH of the medium. Sago RS(3) was significantly the most consumed substrate compared to FOS and Hi-maizes.
    Matched MeSH terms: Starch/metabolism*
  17. Dual modification of starch via partial enzymatic hydrolysis in the granular state and subsequent hydroxypropylation
    Karim AA, Sufha EH, Zaidul IS
    J Agric Food Chem, 2008 Nov 26;56(22):10901-7.
    PMID: 18975963 DOI: 10.1021/jf8015442
    The effect of enzymatic pretreatment on the degree of corn and mung bean starch derivatization by propylene oxide was investigated. The starch was enzymatically treated in the granular state with a mixture of fungal alpha-amylase and glucoamylase at 35 degrees C for 16 h and then chemically modified to produce enzyme-hydrolyzed-hydroxypropyl (HP) starch. Partial enzyme hydrolysis of starch in the granular state appeared to enhance the subsequent hydroxypropylation, as judged from the significant increase in the molar substitution. A variable degree of granule modification was obtained after enzyme hydrolysis, and one of the determinants of the modification degree appeared to be the presence of natural pores in the granules. Enzyme-hydrolyzed-HP starch exhibited significantly different functional properties compared to hydroxypropyl starch prepared from untreated (native) starch. It is evident that the dual modification of starch using this approach provides a range of functional properties that can be customized for specific applications.
    Matched MeSH terms: Starch/metabolism*
  18. Production of γ-cyclodextrin by Bacillus cereus cyclodextrin glycosyltransferase using extractive bioconversion in polymer-salt aqueous two-phase system
    Lin YK, Show PL, Yap YJ, Ariff AB, Mohammad Annuar MS, Lai OM, et al.
    J Biosci Bioeng, 2016 Jun;121(6):692-696.
    PMID: 26702953 DOI: 10.1016/j.jbiosc.2015.11.001
    Aqueous two-phase system (ATPS) extractive bioconversion provides a technique which integrates bioconversion and purification into a single step process. Extractive bioconversion of gamma-cyclodextrin (γ-CD) from soluble starch with cyclodextrin glycosyltransferase (CGTase, EC 2.4.1.19) enzyme derived from Bacillus cereus was evaluated using polyethylene glycol (PEG)/potassium phosphate based on ATPS. The optimum condition was attained in the ATPS constituted of 30.0% (w/w) PEG 3000 g/mol and 7.0% (w/w) potassium phosphate. A γ-CD concentration of 1.60 mg/mL with a 19% concentration ratio was recovered after 1 h bioconversion process. The γ-CD was mainly partitioned to the top phase (YT=81.88%), with CGTase partitioning in the salt-rich bottom phase (KCGTase=0.51). Repetitive batch processes of extractive bioconversion were successfully recycled three times, indicating that this is an environmental friendly and a cost saving technique for γ-CD production and purification.
    Matched MeSH terms: Starch/metabolism
  19. Genetic controls on starch amylose content in wheat and rice grains
    Fasahat P, Rahman S, Ratnam W
    J Genet, 2014 Apr;93(1):279-92.
    PMID: 24840849
    Starch accumulates in plants as granules in chloroplasts of source organs such as leaves (transitory starch) or in amyloplasts of sink organs such as seeds, tubers and roots (storage starch). Starch is composed of two types of glucose polymers: the essentially linear polymer amylose and highly branched amylopectin. The amylose content of wheat and rice seeds is an important quality trait, affecting the nutritional and sensory quality of two of the world's most important crops. In this review, we focus on the relationship between amylose biosynthesis and the structure, physical behaviour and functionality of wheat and rice grains. We briefly describe the structure and composition of starch and then in more detail describe what is known about the mechanism of amylose synthesis and how the amount of amylose in starch might be controlled. This more specifically includes analysis of GBSS alleles, the relationship between waxy allelic forms and amylose, and related quantitative trait loci. Finally, different methods for increasing or lowering amylose content are evaluated.
    Matched MeSH terms: Starch/metabolism
  20. Cloning and characterization of two new thermostable and alkalitolerant α-amylases from the Anoxybacillus species that produce high levels of maltose
    Chai YY, Rahman RN, Illias RM, Goh KM
    J Ind Microbiol Biotechnol, 2012 May;39(5):731-41.
    PMID: 22246222 DOI: 10.1007/s10295-011-1074-9
    Two genes that encode α-amylases from two Anoxybacillus species were cloned and expressed in Escherichia coli. The genes are 1,518 bp long and encode 506 amino acids. Both sequences are 98% similar but are distinct from other well-known α-amylases. Both of the recombinant enzymes, ASKA and ADTA, were purified using an α-CD-Sepharose column. They exhibited an optimum activity at 60°C and pH 8. Both amylases were stable at pH 6-10. At 60°C in the absence of Ca²⁺, negligible reduction in activity for up to 48 h was observed. The activity half-life at 65°C was 48 and 3 h for ASKA and ADTA, respectively. In the presence of Ca²⁺ ions, both amylases were highly stable for at least 48 h and had less than a 10% decrease in activity at 70°C. Both enzymes exhibited similar end-product profiles, and the predominant yield was maltose (69%) from starch hydrolysis. To the best of our knowledge, most α-amylases that produce high levels of maltose are active at an acidic to neutral pH. This is the first report of two thermostable, alkalitolerant recombinant α-amylases from Anoxybacillus that produce high levels of maltose and have an atypical protein sequence compared with known α-amylases.
    Matched MeSH terms: Starch/metabolism
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