Structural and property characterization of corn starch modified by cyclodextrin glycosyltransferase and specific cyclodextrinase

Hangyan Ji; Yuxiang Bai; Xiaoxiao Li; Danni Zheng; Yu Shen; Zhengyu Jin

doi:10.1016/j.carbpol.2020.116137

Structural and property characterization of corn starch modified by cyclodextrin glycosyltransferase and specific cyclodextrinase

Carbohydr Polym. 2020 Jun 1:237:116137. doi: 10.1016/j.carbpol.2020.116137. Epub 2020 Mar 9.

Authors

Hangyan Ji¹, Yuxiang Bai², Xiaoxiao Li¹, Danni Zheng¹, Yu Shen³, Zhengyu Jin⁴

Affiliations

¹ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China.
² State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu Province, China.
³ School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu Province, China.
⁴ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu Province, China. Electronic address: fpcenter@jiangnan.edu.cn.

PMID: 32241438
DOI: 10.1016/j.carbpol.2020.116137

Abstract

Enzymatic modification is generally applied to enhance desirable attributes of starch. In this study, β-cyclodextrin glycosyltransferase (β-CGTase) together with a specific cyclodextrinase (CDase) was used to modify corn starch. For single β-CGTase treatment, the molecular weight (M_w) was reduced to 36.7 × 10⁵ g/mol and 7.7 × 10⁵ g/mol for 1 h and 6 h reaction, and the debranched samples had a high proportion of chains with degree of polymerization (DP) < 13, indicating an apparent depolymerization effect. CDase could hardly act on starch, while it had a high preference for cyclodextrin hydrolysis and produced mainly maltotetraose with β-CGTase. There was a synergistic effect between β-CGTase and CDase in starch degradation. Interestingly, the utilization of dual-enzyme significantly promoted the retrogradation inhibition property of starch, reducing the retrogradation enthalpy from 5.65 J/g to 1.42 J/g. It was proved that β-CGTase and CDase had a great prospect in the future application.

Keywords: Corn starch; Cyclodextrin glycosyltransferase; Cyclodextrinase; Retrogradation inhibition; Synergistic effect.

MeSH terms

Glucosyltransferases / metabolism
Glycoside Hydrolases / metabolism
Hydrolysis
Starch / analogs & derivatives*
Starch / chemistry*
Zea mays / chemistry

Substances

Starch
Glucosyltransferases
cyclomaltodextrin glucanotransferase
Glycoside Hydrolases
cyclomaltodextrinase