☆ 4.7 Article

Improved Hydrolysis of Granular Starches by a Psychrophilic α-Amylase Starch Binding Domain-Fusion

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2023)

Related references

Note: Only part of the references are listed.

Article Chemistry, Applied

Interfacial enzyme kinetics reveals degradation mechanisms behind resistant starch

Yu Tian et al.

Summary: This study reveals the importance of high amylose content in the hydrolytic resistance of starch granules. The research finds that the starch fiber structure on the surface of the granules restricts the enzymatic hydrolysis efficiency. Specifically, high amylose content reduces the effective attack sites for the enzyme on the granular surface, leading to a decrease in catalytic efficiency.

FOOD HYDROCOLLOIDS (2023)

Add to Collection

Article Biochemistry & Molecular Biology

The carbohydrate-active enzyme database: functions and literature

Elodie Drula et al.

Summary: The CAZy database, freely available for browsing and download, is deeply rooted in human curation and plays a crucial role in maintaining and updating family classification, classifying new sequences, and presenting functional information. Over the past 8 years, there has been an increase in novel families and extensive annotations conducted, highlighting the significant amount of work involved in analyzing and reporting biochemical data from the literature.

NUCLEIC ACIDS RESEARCH (2022)

Add to Collection

Article Food Science & Technology

Enzyme kinetic approach for mechanistic insight and predictions of in vivo starch digestibility and the glycaemic index of foods

Peter H. Butterworth et al.

Summary: Starch is a major source of carbohydrates and energy in the diet, and the glycemic responses to foods containing starch can vary greatly. Low GI/GL foods are beneficial for managing cardiometabolic disorders. The rate and extent of digestion of starch-containing foods can significantly impact blood sugar levels.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

Add to Collection

Review Polymer Science

Valorization of Starch to Biobased Materials: A Review

Kehinde James Falua et al.

Summary: This paper introduces the potential applications of starch as a green material. Starch has features such as biodegradability, low cost, renewability, and abundance, making it suitable for producing porous substances like aerogels, biofoams, and bioplastics. Existing research mainly focuses on organic polymers, with little research on starch.

POLYMERS (2022)

Add to Collection

Article Chemistry, Applied

High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800

Yu Tian et al.

Summary: This study evaluated the relationship between the structure of different starches and their gelation properties under high pressure. It was found that higher levels of long amylopectin and amylose, and lower levels of short amylopectin, contributed to higher peak temperature and time, as well as lower viscosity and final viscosity. Rheological and texture parameters were mainly influenced by amylose content and temperature.

CARBOHYDRATE POLYMERS (2022)

Add to Collection

Review Food Science & Technology

Structure and Morphological Properties of Starch Macromolecule Using Biophysical Techniques

Indira Govindaraju et al.

Summary: Various techniques including optical microscopy, scanning electron microscopy, X-ray diffraction, Fourier Transform Infrared spectroscopy, and Differential scanning calorimetry have been used to study the structural and functional characteristics of starch under different processing conditions.

STARCH-STARKE (2021)

Add to Collection

Review Food Science & Technology

Basic principles in starch multi-scale structuration to mitigate digestibility: A review

Chengdeng Chi et al.

Summary: Starch multi-scale structures significantly impact digestibility, and a solid theory of starch structuration is essential for tailoring the digestibility of starchy foods. The review comprehensively discusses the effects of various starch structures on digestibility and establishes key principles for mitigating starch digestibility, highlighting the importance of ordered starch structures in controlling digestibility.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Add to Collection

Review Agronomy

Soluble Starch Synthase Enzymes in Cereals: An Updated Review

Ahsan Irshad et al.

Summary: Starch is a crucial component in cereal crops, synthesized by various enzymes with soluble starch synthase playing a key role in determining starch structure and physical properties. The activities of these enzymes are vital in regulating starch metabolism and forming heteromeric complexes.

AGRONOMY-BASEL (2021)

Add to Collection

Article Food Science & Technology

Resistant starch from millets: Recent developments and applications in food industries

Admajith M. Kaimal et al.

Summary: Millet sourced resistant starch is a sustainable and versatile alternative to cereals, with inherent nutraceutical functionality and potential for various food applications. Thermal and chemical treatments are efficient for manufacturing millet resistant starch, and the content can be enhanced by the presence of millet protein and fat. Commercial viability of high resistant starch millet flour has been evaluated, highlighting the importance and opportunities of millet as a cereal replacement.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Add to Collection

Review Energy & Fuels

The Sabatier Principle in Electrocatalysis: Basics, Limitations, and Extensions

Hideshi Ooka et al.

Summary: The Sabatier principle, which emphasizes on the optimal binding energy between catalyst and reactant, has evolved from an empirical principle to a quantitative predictive tool thanks to the success of density functional theory (DFT). Understanding and overcoming the limitations and challenges of the Sabatier principle in its current thermodynamic context is crucial for the development of next-generation electrocatalysts.

FRONTIERS IN ENERGY RESEARCH (2021)

Add to Collection

Article Food Science & Technology

Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters

Antonella Pasqualone et al.

Summary: The study investigated the effects of two different extrusion-cooking conditions on lentil flour, showing that the extruded flours had improved rheological properties and techno-functional parameters compared to native flour. By adjusting industrial processing conditions, lentil flour can be a valuable ingredient for various food applications.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Add to Collection

Article Multidisciplinary Sciences

Physical constraints and functional plasticity of cellulases

Jeppe Kari et al.

Summary: Enzyme reactions at interfaces are common in both Nature and industrial applications, but there is a lack of a general kinetic framework for interfacial enzymes. This study characterizes 83 cellulases and identifies a linear free energy relationship between ligand binding strength and maximal turnover, which may provide insights into cellulolytic mechanisms and aid in the selection of technical enzymes.

NATURE COMMUNICATIONS (2021)

Add to Collection

Article Microbiology

Carbohydrate-Binding Module and Linker Allow Cold Adaptation and Salt Tolerance of Maltopentaose-Forming Amylase From Marine Bacterium Saccharophagus degradans 2-40T

Ning Ding et al.

Summary: Marine extremophiles produce cold-adapted and/or salt-tolerant enzymes with unique structural features that confer high flexibility, solubility and substrate-binding ability. The amylase SdG5A from Saccharophagus degradans 2-40(T) exhibits outstanding cold adaptation and salt tolerance, enabling specific production of maltopentaose. The C-terminal carbohydrate-binding module (CBM) coupled with an extended linker plays a critical role in the enzyme's activity under biologically unfavorable conditions.

FRONTIERS IN MICROBIOLOGY (2021)

Add to Collection

Article Biochemistry & Molecular Biology

Functional diversity of three tandem C-terminal carbohydrate-binding modules of a β-mannanase

Marie Sofie Moller et al.

Summary: The study shows that a bacterium Saccharophagus degradans produces an endo-beta-mannanase with three phylogenetically distinct family 10 CBMs. Among these, only the C-terminal CBM10-3 binds strongly to microcrystalline cellulose. The different CBMs in the enzyme play specific roles in polysaccharide binding, with CBM10-3 being crucial.

JOURNAL OF BIOLOGICAL CHEMISTRY (2021)

Add to Collection

Review Biochemical Research Methods

Resistant starch: impact on the gut microbiome and health

Peter DeMartino et al.

CURRENT OPINION IN BIOTECHNOLOGY (2020)

Add to Collection

Article Chemistry, Multidisciplinary

A Biological Nanomachine at Work: Watching the Cellulosome Degrade Crystalline Cellulose

Manuel Eibinger et al.

ACS CENTRAL SCIENCE (2020)

Add to Collection

Article Chemistry, Applied

The study on starch granules by using darkfield and polarized light microscopy

Huaxi Xiao et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2020)

Add to Collection

Article Biotechnology & Applied Microbiology

Characterization of amylase produced by cold-adapted bacteria from Antarctic samples

Julia Ronzella Ottoni et al.

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2020)

Add to Collection

Review Biotechnology & Applied Microbiology

Starch-binding domains as CBM families-history, occurrence, structure, function and evolution

Stefan Janecek et al.

BIOTECHNOLOGY ADVANCES (2019)

Add to Collection

Article Biology

Michaelis-Menten equation for degradation of insoluble substrate

Morten Andersen et al.

MATHEMATICAL BIOSCIENCES (2018)

Add to Collection

Article Chemistry, Physical

Sabatier Principle for Interfacial (Heterogeneous) Enzyme Catalysis

Jeppe Kari et al.

ACS CATALYSIS (2018)

Add to Collection

Article Biotechnology & Applied Microbiology

Extensive hydrolysis of raw rice starch by a chimeric alpha-amylase engineered with alpha-amylase (AmyP) and a starch-binding domain from Cryptococcus sp S-2

Hui Peng et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2018)

Add to Collection

Article Chemistry, Physical

An Inverse Michaelis-Menten Approach for Interfacial Enzyme Kinetics

Jeppe Kari et al.

ACS CATALYSIS (2017)

Add to Collection

Review Agronomy

Understanding Starch Structure: Recent Progress

Eric Bertoft

AGRONOMY-BASEL (2017)

Add to Collection

Review Agricultural Engineering

Molecular improvements in microbial α-amylases for enhanced stability and catalytic efficiency

Raveendran Sindhu et al.

BIORESOURCE TECHNOLOGY (2017)

Add to Collection

Article Agriculture, Multidisciplinary

Characterization and Application of BiLA, a Psychrophilic α-Amylase from Bifidobacterium longum

Hye-Won Lee et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

Add to Collection

Article Multidisciplinary Sciences

Using Carbohydrate Interaction Assays to Reveal Novel Binding Sites in Carbohydrate Active Enzymes

Darrell Cockburn et al.

PLOS ONE (2016)

Add to Collection

Article Biochemistry & Molecular Biology

Surface binding sites in amylase have distinct roles in recognition of starch structure motifs and degradation

Darrell Cockburn et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2015)

Add to Collection

Review Food Science & Technology

Starch Retrogradation: A Comprehensive Review

Shujun Wang et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2015)

Add to Collection

Letter Biophysics

Universal buffers for use in biochemistry and biophysical experiments

Dewey Brooke et al.

AIMS BIOPHYSICS (2015)

Add to Collection

Review Biochemistry & Molecular Biology

α-Amylase: an enzyme specificity found in various families of glycoside hydrolases

Stefan Janecek et al.

CELLULAR AND MOLECULAR LIFE SCIENCES (2014)

Add to Collection

Article Biochemistry & Molecular Biology

The surface structure of a complex substrate revealed by enzyme kinetics and Freundlich constants for α-amylase interaction with the surface of starch

Frederick J. Warren et al.

BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS (2013)

Add to Collection

Article Biochemistry & Molecular Biology

A generic rate law for surface-active enzymes

Oender Kartal et al.

FEBS LETTERS (2013)

Add to Collection

Article Energy & Fuels

Effects on Pellet Properties and Energy Use When Starch Is Added in the Wood-Fuel Pelletizing Process

Magnus Stahl et al.

ENERGY & FUELS (2012)

Add to Collection

Article Chemistry, Applied

Binding interactions of α-amylase with starch granules: The influence of supramolecular structure and surface area

Frederick J. Warren et al.

CARBOHYDRATE POLYMERS (2011)

Add to Collection

Article Multidisciplinary Sciences

Linearization of the Bradford Protein Assay

Orna Ernst et al.

Jove-Journal of Visualized Experiments (2010)

Add to Collection

Article Chemistry, Applied

Effects of processing high amylose maize starches under controlled conditions on structural organisation and amylase digestibility

A. Htoon et al.

CARBOHYDRATE POLYMERS (2009)

Add to Collection

Article Biochemistry & Molecular Biology

A CBM20 low-affinity starch-binding domain from glucan, water dikinase

Camilla Christiansen et al.

FEBS LETTERS (2009)

Add to Collection

Article Biotechnology & Applied Microbiology

Alpha-amylase starch binding domains:: Cooperative effects of binding to starch granules of multiple tandemly arranged domains

D. Guillen et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2007)

Add to Collection

Article Biochemistry & Molecular Biology

Structural and thermodynamic properties of starches extracted from GBSS and GWD suppressed potato lines

Sergey S. Kozlov et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2007)

Add to Collection

Article Biochemistry & Molecular Biology

Dividing the large glycoside hydrolase family 13 into subfamilies:: towards improved functional annotations of α-amylase-related proteins

Mark R. Stam et al.

PROTEIN ENGINEERING DESIGN & SELECTION (2006)

Add to Collection

Article Food Science & Technology

Morphology and microstructure of maize starches with different amylose/amylopectin content

Pei Chen et al.

STARCH-STARKE (2006)

Add to Collection

Article Agriculture, Multidisciplinary

Influence of drying temperature, water content, and heating rate on gelatinization of corn starches

Filiz Altay et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Add to Collection

Article Biochemistry & Molecular Biology

Kinetics and energetics of ligand binding determined by microcalorimetry:: Insights into active site mobility in a psychrophilic α-amylase

S. D'Amico et al.

JOURNAL OF MOLECULAR BIOLOGY (2006)

Add to Collection

Article Biochemistry & Molecular Biology

A novel type carbohydrate-binding module identified in α-glucan, water dikinases is specific for regulated plastidial starch metabolism

R Mikkelsen et al.

BIOCHEMISTRY (2006)

Add to Collection

Article Biochemistry & Molecular Biology

The activity of barley α-amylase on starch granules is enhanced by fusion of a starch binding domain from Aspergillus niger glucoamylase

N Juge et al.

BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS (2006)

Add to Collection

Article Biochemistry & Molecular Biology

Structure function relationships of transgenic starches with engineered phosphate substitution and starch branching

A Blennow et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2005)

Add to Collection

Review Microbiology

Psychrophilic enzymes: Hot topics in cold adaptation

G Feller et al.

NATURE REVIEWS MICROBIOLOGY (2003)

Add to Collection

Article Biochemistry & Molecular Biology

Glucoamylase starch-binding domain of Aspergillus niger B1:: molecular cloning and functional characterization

T Paldi et al.

BIOCHEMICAL JOURNAL (2003)

Add to Collection

Article Biochemistry & Molecular Biology

Both binding sites of the starch-binding domain of Aspergillus niger glucoamylase are essential for inducing a conformational change in amylose

T Giardina et al.

JOURNAL OF MOLECULAR BIOLOGY (2001)

Add to Collection

Article Biotechnology & Applied Microbiology

Cold-adapted enzymes: from fundamentals to biotechnology

C Gerday et al.

TRENDS IN BIOTECHNOLOGY (2000)

Add to Collection

© Peeref 2019-2024. All rights reserved.