Biosynthesis of maltodextrin-derived glucan dendrimer using microbial branching enzyme.

Yimei Chen, Xiuting Hu, Keyu Lu, Tao Zhang, Ming Miao

Food chemistry 2023 Oct 30

filter terms:

Glucan dendrimers were developed with microbial branching enzyme (BE) treated maltodextrin. The molecular weight (Mw) of recombinant BE was 79.0 kDa, and its optimum activity was observed at pH 7.0 and 70 °C. BE converted different maltodextrins with dextrose equivalent value of 6 (MD6), 12 (MD12), or 19 (MD19) into the given glucan dendrimers, along with the marked increment of the molecular density (approximately 30-60 folds) and α-1,6 linkage percentage (up to 7.3-9.7%). Among three glucan dendrimers, the enzyme-treated MD12 showed a more homogeneous Mw distribution with the maximum Mw of 5.5 × 106 g/mol, indicating that higher substrate catalytic specificity of BE for MD12 substrate. During transglycosylation with MD12 for 24 h, the shorter chains (degree of polymerization, DP < 13) increased from 73.9% to 83.0%, accompanying by a reduction of medium chains (DP13-24) and long chains (DP > 24). Moreover, the slowly digestible and resistant nutritional fractions were increased by 6.2% and 12.5%, respectively. The results suggested that the potentiality of BE structuring glucan dendrimer with tailor-made structure and functionality for industrial application. Copyright © 2023 Elsevier Ltd. All rights reserved.

Citation

Yimei Chen, Xiuting Hu, Keyu Lu, Tao Zhang, Ming Miao. Biosynthesis of maltodextrin-derived glucan dendrimer using microbial branching enzyme. Food chemistry. 2023 Oct 30;424:136373