Maltogenic amylase: Its structure, molecular modification, and effects on starch and starch-based products.

Starch / chemistry alpha-Amylases / metabolism Molecular Structure Glycoside Hydrolases / genetics Flour Bread
Maltogenic amylase Molecular modification Starch modification Starch-based products

Journal

Carbohydrate polymers
ISSN: 1879-1344
Titre abrégé: Carbohydr Polym
Pays: England
ID NLM: 8307156

Informations de publication

Date de publication:
01 Nov 2023
Historique:
received: 07 05 2023
revised: 05 07 2023
accepted: 06 07 2023
medline: 14 8 2023
pubmed: 12 8 2023
entrez: 11 8 2023
Statut: ppublish

Résumé

Maltogenic amylase (MAA) (EC3.2.1.133), a member of the glycoside hydrolase family 13 that mainly produces α-maltose, is widely used to extend the shelf life of bread as it softens bread, improves its elasticity, and preserves its flavor without affecting dough processing. Moreover, MAA is used as an improver in flour products. Despite its antiaging properties, the hydrolytic capacity and thermal stability of MAA can't meet the requirements of industrial application. However, genetic engineering techniques used for the molecular modification of MAA can alter its functional properties to meet application-specific requirements. This review briefly introduces the structure and functions of MAA, its application in starch modification, its effects on starch-based products, and its molecular modification to provide better insights for the application of genetically modified MAA in starch modification.

Identifiants

DOI: 10.1016/j.carbpol.2023.121183 PMID: 37567718
pubmed: 37567718
pii: S0144-8617(23)00648-3
doi: 10.1016/j.carbpol.2023.121183
pii:
doi:

Substances chimiques

Starch 9005-25-8
glucan 1,4-alpha-maltohydrolase EC 3.2.1.133
alpha-Amylases EC 3.2.1.1
Glycoside Hydrolases EC 3.2.1.-

Types de publication

Journal Article Review

Langues

eng

Sous-ensembles de citation

IM

Pagination

121183

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of competing interest The authors declare no conflict of interest.

Auteurs

Pengfei Liu (P)

State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China. Electronic address: zxliupf@163.com.

Li Ma (L)

State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.

Wenmin Duan (W)

State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.

Wei Gao (W)

State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.

Yishan Fang (Y)

State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.

Li Guo (L)

State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.

Chao Yuan (C)

State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.

Zhengzong Wu (Z)

State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China. Electronic address: wzzqlu@hotmail.com.

Bo Cui (B)

State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China. Electronic address: cuibopaper@163.com.

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Classifications MeSH

questionsmedicales.fr › Glucides › Polyosides › Glucanes › Amidon › Maltogenic amylase: Its structure, molecular...
questionsmedicales.fr › Enzymes et coenzymes › Enzymes › Hydrolases › Glycosidases › Amylases › alpha-Amylases › Maltogenic amylase: Its structure, molecular...
questionsmedicales.fr › Phénomènes chimiques › Structure moléculaire › Maltogenic amylase: Its structure, molecular...
questionsmedicales.fr › Enzymes et coenzymes › Enzymes › Hydrolases › Glycosidases › Maltogenic amylase: Its structure, molecular...
questionsmedicales.fr › Aliments et boissons › Aliments › Farine › Maltogenic amylase: Its structure, molecular...
questionsmedicales.fr › Aliments et boissons › Aliments › Pain › Maltogenic amylase: Its structure, molecular...