A novel thermoreversible gelling product made by enzymatic modification of starch

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

    Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

    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.
    Original languageEnglish
    Title of host publicationStarch/Staerke
    Pages465-472
    Volume57
    DOIs
    Publication statusPublished - Oct 2005

    Publication series

    SeriesStarch
    Volume57

    Keywords

    • potato starch
    • gelatin

    Fingerprint

    Dive into the research topics of 'A novel thermoreversible gelling product made by enzymatic modification of starch'. Together they form a unique fingerprint.
    • Hanze Impact Event

      Oudhuis, L. (Speaker) & Binnema, D. J. (Speaker)

      31 May 2023

      Activity: Participating in or organising an eventParticipation in workshop, seminar, course

    Cite this