Literature summary for 2.4.1.4 extracted from

Zhang, H.; Zhou, X.; He, J.; Wang, T.; Luo, X.; Wang, L.; Wang, R.; Chen, Z.
Impact of amylosucrase modification on the structural and physicochemical properties of native and acid-thinned waxy corn starch (2017), Food Chem., 220, 413-419 .

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Application

Application	Comment	Organism
food industry	the study investigates the differences in structural and physicochemical properties, especially contents of resistant starch, between native and acid-thinned waxy corn starches treated with amylosucrase from Neisseria polysaccharea. The enzyme exhibits similar catalytic efficiency for both forms of starch. The modified starches have higher proportions of long (DP > 33) and intermediate chains (DP 13-33), and X-ray diffraction showesa B-type crystalline structure for all modified starches. With increasing reaction time, the relative crystallinity and endothermic enthalpy of the modified starches gradually decreases, whereas the melting peak temperatures and resistant starch contents increases. Slight differences are observed in thermal parameters, relative crystallinity, and branch chain length distribution between the modified native and acid-thinned starches. The digestibility of the modified starches is not affected by acid hydrolysis pretreatment, but is affected by the percentage of intermediate and long chains	Neisseria polysaccharea

Organism

Organism	UniProt	Comment	Textmining
Neisseria polysaccharea	Q9ZEU2	-	-

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Release 2023.1 (January 2023)