Research progresses on enzymatic modification of starch with 4-α-glucanotransferase. (January 2023)

• Record Type: Journal Article
• Authors: Chen, Yuanhui; McClements, David Julian; Peng, Xinwen; Chen, Long; Xu, Zhenlin; Meng, Man; Ji, Hangyan; Long, Jie; Qiu, Chao; Zhao, Jianwei; Jin, Zhengyu
• Is Part Of: Trends in food science & technology. Volume 131(2023)
• Page Start: 164
• Page End: 174
• Publication Date: 2023-01
• Subjects: 4-α-glucanotransferase -- Modified starch -- Physicochemical properties -- Improved method -- Potential application; Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2022.11.025
• Languages: English
• ISSNs: 0924-2244

Abstract

Abstract: Background: Starch and its derivatives play important roles in food industry. However, the application range of natural starch is limited due to its poor solubility and stability. Enzymatic treatment is one of the most commonly used methods to enhance the functions of starch and broaden its application spheres, which is characterized by strong specificity, high efficiency, and mild conditions. Scope and approach: The applications of 4-α-glucanotransferase (4αGT) in the preparation of modified starch and its derivatives were reviewed in this paper, with emphasis on the mechanism of actions of 4αGT, changes of starch structure and properties after 4αGT treatment and the methods to improve the modification effect. Additionally, potential applications of 4αGT-modified starches and its derivatives in the food industry were also discussed and areas that need further researches were pointed out. Key findings and conclusions: 4αGT can catalyze disproportionation, coupling, hydrolysis, cyclization reactions. These reactions can be optimized by enhancing the expression level of 4αGT, combining 4αGT with other enzymes or physical and chemical methods, selecting suitable substrates; and optimizing reaction conditions. 4αGT treatments enhanced the properties and functions of starch mainly by changing amylose content, branch chain length distribution and molecular weight distribution. 4αGT modified starch and its derivatives have the potential to be used for encapsulating bioactive agents, creating reduced-calorie foods, sweetener, and prebiotics. Nevertheless, further studies are still needed to develop high-performance and safe 4αGT-modified starches and its derivatives. Graphical abstract: Image 1 Highlights: 4αGT catalyze disproportionation, cyclization, coupling, hydrolysis reactions. The changes mainly focused on side chains, amylose content and molecular weigh. The digestibility, freeze-thaw stability and gel property were mainly affected. Further researches are needed to obtain desirable products. Safety needs to be further explored in order to be widely used in food.