The Role of Pullulanase in Starch Biosynthesis, Structure, and Thermal Properties by Studying Sorghum with Increased Pullulanase Activity
| Autor: | Enpeng Li, Cheng Li, Robert G. Gilbert, Ian D. Godwin, Edward K. Gilding, Jovin Hasjim |
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| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
0303 health sciences Pullulanase Starch Organic Chemistry food and beverages 01 natural sciences Glycogen debranching enzyme 03 medical and health sciences chemistry.chemical_compound Starch gelatinization Biosynthesis chemistry Amylose Food science Pullulanase activity Elongation 030304 developmental biology 010606 plant biology & botany Food Science |
| Zdroj: | Starch - Stärke. 71:1900072 |
| ISSN: | 1521-379X 0038-9056 |
| DOI: | 10.1002/star.201900072 |
| Popis: | Pullulanase is a starch debranching enzyme involved in starch biosynthesis, but its function in starch biosynthesis is not fully established. This study aims to understand its function by analyzing a sorghum variety (SbPUL-RA) with increased pullulanase activity (67% higher than wild-type). The results demonstrate that increased pullulanase activity has little or no effect on crystalline structure or amylose content; however, it increases the total amount of starch, and produces amylose with longer chains. The changed amylose structures results in slightly decreased starch gelatinization temperatures. These results indicate a hitherto unconsidered role for pullulanase during amylose biosynthesis: it removes shorter amylose branches, which further facilitate the elongation of existing amylose chains. |
| Databáze: | OpenAIRE |
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