Structural characterization of potato starch modified by a 4,6-a-glucanotransferase B from Lactobacillus reuteri E81

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dc.authoridHassanein, Wael/0000-0002-4679-5676
dc.contributor.authorHassanein, Wael S.
dc.contributor.authorIspirli, Huemeyra
dc.contributor.authorDertli, Enes
dc.contributor.authorYilmaz, Mustafa Tahsin
dc.date.accessioned2024-10-04T18:53:48Z
dc.date.available2024-10-04T18:53:48Z
dc.date.issued2023
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe recent reports have revealed that increase in amount of a-1,6 linkages by modification of potato starch with enzyme (glycosyltransferases) treatment gains slowly digestible properties to the starch; however, the formation of new a-1,6-glycosidic linkages diminish the thermal resistance of the starch granules. In this study, a putative GtfB-E81, (a 4,6-a-glucanotransferase-4,6-aGT) from L. reuteri E81 was firstly used to produce a short length of a-1,6 linkages. NMR results revealed that external short chains mostly comprised of 1-6 glucosyl units were newly produced in potato starch, and the a-1,6 linkage ratio was significantly increased from 2.9 % to 36.8 %, suggesting that this novel GtfB-E81 might have potentially an efficient transferase activity. In our study, native and GtfB-E81 modified starches showed fundamental similarities with respect to their molecular properties and treatment of native potato starch with GtfB-E81 did not remarkably change thermal stability of the potato starch, which seems to be very prominent for the food industry given the significantly decreased thermal stability results obtained for the enzyme modified starches reported in the literature. Therefore, the results of this study should open up emerging perspectives for regulating slowly digestible characteristics of potato starch in future studies without a significant change in the molecular, thermal, and crystallographic properties.en_US
dc.description.sponsorshipDeputyship for Research amp; Innovation, Ministry of Education in Saudi Arabia [IFPIP: 695-135-1442]; King Abdulaziz University, DSR, Jeddah, Saudi Arabiaen_US
dc.description.sponsorshipThe authors extend their appreciation to the Deputyship for Research & Innovation, Ministry of Education in Saudi Arabia for funding this research work through the project number (IFPIP: 695-135-1442) and King Abdulaziz University, DSR, Jeddah, Saudi Arabia.en_US
dc.identifier.doi10.1016/j.ijbiomac.2023.124988
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.pmid37230452en_US
dc.identifier.scopus2-s2.0-85160765605en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2023.124988
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3705
dc.identifier.volume242en_US
dc.identifier.wosWOS:001013681300001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Journal of Biological Macromoleculesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject4,6-a-glucanotransferaseen_US
dc.subjectPotato starchen_US
dc.subjectFormation of a-16 linkagesen_US
dc.subjectMolecular and thermal propertiesen_US
dc.subjectLactobacillus reuteri E81en_US
dc.titleStructural characterization of potato starch modified by a 4,6-a-glucanotransferase B from Lactobacillus reuteri E81en_US
dc.typeArticleen_US

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