Send to

Choose Destination
Carbohydr Polym. 2013 Mar 1;93(1):116-21. doi: 10.1016/j.carbpol.2012.01.065. Epub 2012 Jan 31.

Starch modification with microbial alpha-glucanotransferase enzymes.

Author information

Food Innovation Center, AVEBE UA, Veendam, The Netherlands.


Starch is an agricultural raw material used in many food and industrial products. It is present in granules that vary in shape in the form of amylose and amylopectin. Starch-degrading enzymes are used on a large scale in the production of sweeteners (high fructose corn syrup) and concentrated glucose syrups as substrate for the fermentative production of bioethanol and basic chemicals. Over the last two decades α-glucanotransferases (EC 2.4.1.xx), such as branching enzyme (EC and 4-α-glucanotransferase (EC, have received considerable attention. These enzymes do not hydrolyze the starch as amylases do. Instead, α-glucanotransferases remodel parts of the amylose and amylopectin molecules by cleaving and reforming α-1,4- and α-1,6-glycosidic bond. Here we review the properties of α-glucanotransferases and discuss the emerging use of these enzymes in the generation of novel starch derivatives.

[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center