Starch is a staple food present in water-insoluble granules in many economically important crops. It is composed of two glucose polymers: the linear α-1,4-linked amylose and amylopectin with a backbone of α-1,4-glycosidic bonds and α-1,6-linked side chains. To dissolve starch completely in water it needs to be heated; when it cools down too much the starch solution forms a thermo-irreversible gel. Amylomaltases (EC 126.96.36.199) are enzymes that transfer a segment of an α-1,4-d-glucan to a new 4-position in an acceptor, which may be glucose or another α-1,4-d-glucan. Acting upon starch, amylomaltases can produce cycloamylose or a thermoreversible starch gel, both of which are of commercial interest.
Exploring and exploiting starch-modifying amylomaltases from thermophiles
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T. Kaper, M.J.E.C. van der Maarel, G.J.W. Euverink, L. Dijkhuizen; Exploring and exploiting starch-modifying amylomaltases from thermophiles. Biochem Soc Trans 1 April 2004; 32 (2): 279–282. doi: https://doi.org/10.1042/bst0320279
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