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Literature summary for 2.4.1.4 extracted from

  • Kim, B.K.; Kim, H.I.; Moon, T.W.; Choi, S.J.
    Branch chain elongation by amylosucrase: production of waxy corn starch with a slow digestion property (2014), Food Chem., 152, 113-120.
    View publication on PubMed

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
additional information Neisseria polysaccharea amylosucrase (AS), a glucosyltransferase from Neiserria polysaccharea, produces an insoluble alpha-1,4-linked glucan polymer by consuming sucrose and releasing fructose. This reaction does not require a-D-glucosyl-nucleotide-diphosphate like ADP- or UDP-glucose, but rather uses the energy generated by splitting sucrose in order to synthesise the glucan polymer ?
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Organism

Organism UniProt Comment Textmining
Neisseria polysaccharea Q9ZEU2
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Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
additional information amylosucrase (AS), a glucosyltransferase from Neiserria polysaccharea, produces an insoluble alpha-1,4-linked glucan polymer by consuming sucrose and releasing fructose. This reaction does not require a-D-glucosyl-nucleotide-diphosphate like ADP- or UDP-glucose, but rather uses the energy generated by splitting sucrose in order to synthesise the glucan polymer Neisseria polysaccharea ?
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additional information crystalline structures of waxy corn starch treated with the enzyme, detailed overview. The crystalline structures in the amylosucrase-modified starch are the result of the formation of intermolecular double helices among amylopectins with elongated external chains. The degree of mutual binding by hydrogen bonds between amylopectins is responsible for the amount of crystalline structure. When these bonds are strong and numerous, the chains associate as crystalline structures, resulting in high SDS and/or RS content. The internal structures of AS-modified starch are not significantly different from the control. This is a plausible explanation for the insignificant change in RS content of the AS-modified starches with the varying reaction times Neisseria polysaccharea ?
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Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
30
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assay at Neisseria polysaccharea

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
7
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assay at Neisseria polysaccharea