Preparation of Highly Branched Starch by Glycogen Branching Enzyme from Neurospora crassa N2-44 and Its Characterization.
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- Kawabata Yasuyuki
- Akita Research Institute of Food and Brewing
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- Toeda Kazuki
- Akita Research Institute of Food and Brewing
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- Takahashi Toru
- Akita Research Institute of Food and Brewing
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- Shibamoto Norio
- Akita Research Institute of Food and Brewing
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- Kobayashi Mikihiko
- National Food Research Institute
Bibliographic Information
- Other Title
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- Neurospora crassa N2-44由来グリコーゲン枝作り酵素による高度分岐澱粉の調製とその性質
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Abstract
Waxy corn starch (WCS) was treated with the Neurospora crassa glycogen branching enzyme (BE), and the BE-treated WCS was characterized. The chain-length distribution pattern of the BEtreated WCS was similar to that of glycogen by HPAEC analysis, and the average chain-length changed from 21.2 to 15.2. The molecular mass of the BE-treated WCS was estimated at 2000 kDa using a calibration curve of pullulan by gel filtration chromatography. The apparent viscosity of a 3% paste of the BE-treated WCS was about 1/10 that of the same paste concentration containing the untreated WCS. The BE-treated WCS was soluble in water. The solution remained clear and no precipitate was observed after being stored at 4°C for 1 week.
Journal
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- Journal of Applied Glycoscience
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Journal of Applied Glycoscience 49 (3), 273-279, 2002
The Japanese Society of Applied Glycoscience
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Details 詳細情報について
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- CRID
- 1390282681268725760
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- NII Article ID
- 10009257086
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- NII Book ID
- AN10453916
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- ISSN
- 13403494
- 18807291
- 13447882
- http://id.crossref.org/issn/13447882
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- COI
- 1:CAS:528:DC%2BD38Xms1Smt74%3D
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- NDL BIB ID
- 6254252
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- Text Lang
- en
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed