The term “starch-binding domain”(SBD) has been applied to a domain within an amylolytic
enzyme that gave the enzyme the ability to bind onto raw, ie thermally untreated, granular …

Enzymatic modification is a green tool for improving starch properties due to its safety, high
efficiency, and specificity. Glycosyltransferases, such as 1, 4-α-glucan branching enzymes …

Members of the Bacteroidetes phylum in the human colon deploy an extensive number of
proteins to capture and degrade polysaccharides. Operons devoted to glycan breakdown …

Background Starch is an important carbohydrate resource and has been widely used in food
applications, and it can be modified by chemical or enzymatic methods to further increase its …

Branching enzymes (BEs) confer to α-glucans, the primary energy-storage reservoir in
nature, a variety of features, like slow digestion. The full catalytic cycle of BEs can be divided …

The glycemic carbohydrates we consume are currently viewed in an unfavorable light in
both the consumer and medical research worlds. In significant part, these carbohydrates …

Abstract α-Glucan debranching enzymes hydrolyse α-1, 6-linkages in starch/glycogen,
thereby, playing a central role in energy metabolism in all living organisms. They belong to …

A method for efficient functional modification of starch granules by thermal ethanol pre-
treatment and subsequent maltogenic α-amylase (MA) and branching enzyme (BE) post …

Branching enzyme (BE) catalyzes the formation of α-1, 6-glucosidic linkages in amylopectin
and glycogen. The reaction products are variable, depending on the organism sources, and …

Due to the semi-crystalline structure of native starch granules, enzymatic modification of
these solid, raw, entities by branching enzyme (BE) is limited. Here, we describe a method to …