Preparation of highly branched starch by glycogen branching enzyme from Neurospora crassa N2-44 and its characterization
2002
"Kawabata, Y. (Akita-ken. Research Inst. of Food and Brewing (Japan)) | Toeda, K. | Takahashi, T. | Shibamoto, N. | Kobayashi, M. "
"Waxy corn starch (WCS) was treated with the Neurospora crassa glycogen branching enzyme (BE), and the BE-treated WCS was characterized. The chain-length distribution pattern of the BE-treated WCS was similar to that of glycogen by HPAEC analysis, and the average chain-length changed from 21.2 to 15.2. The molecular mass of the BE-treated WCS was estimated at 2000 kDa using a calibration curve of pullulan by gel filtration chromatography. The apparent viscosity of a 3% paste of the BE-treated WCS was about 1/10 that of the same paste concentration containing the untreated WCS. The BE-treated WCS was soluble in water. The solution remained clear and no precipitate was observed after being stored at 4 deg C for 1 week."
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