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3. Amylomaltase of Pyrobaculum acrophilum IM2 produces thermoreversible starch gels

Author

Kaper, Thijs, Dijkhuizen, Lubbert, Talik, Boguslawa, Ettema, Thijs J., Bos, Herman, and van der Maarel, Marc J.E.C.

Subjects
Genetic code -- Research, Gene expression -- Research, Escherichia coli -- Genetic aspects, Genetic research, Biological sciences
Abstract

The amylomaltase-encoding gene from the hyperthermophilic archaeon Pyrobaculum acrophilum IM2 was cloned and expressed in Escherichia coli, and the gene product (PyAMase) was characterized. Acting on gelatinized food-grade potato starch, PyAMase produced a thermoreversible starch product with gelatin-like properties.

Published
2005

5. A novel thermoreversible gelling product made by enzymatic modification of starch

Author

Van Der Maarel, Marc J E C, Capron, Isabelle, Euverink, Gerrit Jan W, Bos, Herman Th, Kaper, Thijs, Binnema, Doede J., Steeneken, Peter A M, and Biobased Ingredients and Materials

Subjects
gelatin, gelatine, potato starch, food and beverages, aardappelzetmeel
Abstract

Amylomaltases or D-enzyme (4-α-glucanotransferases; E.C. 2.4.1.25) are carbohydrate-active enzymes that catalyze the transfer of glucan units from one α-glucan to another in a disproportionation reaction. These enzymes are involved in starch metabolism in plants or maltose/glycogen metabolism in many microorganisms. The amylomaltase of the hyperthermophilic bacterium Thermus thermophilus HB8 was overproduced in Escherichia coli, partially purified and used to modify potato starch. The action of amylomaltase caused the disappearance of amylose and the broadening of the side-chain length distribution in amylopectin, which resulted in a product with both shorter and longer side chains than in the parent starch. Amylomaltase-treated potato starch showed thermoreversible gelation at concentrations of 3% (w/v) or more, thus making it comparable to gelatin. Because of its animal origin, gelatin is not accepted by several consumer groups. Therefore, the amylomaltase-treated potato starch might be a good plant-derived substitute for gelatin. ? 2005 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Published
2005

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