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|Stability:||> 2 years under recommended storage conditions|
|Monosaccharides (%):||Glucose: Arabinose: Other = 95.46: 2.40: 2.14|
|Main Chain Glycosidic Linkage:||α-1,4|
|Substrate For (Enzyme):||Amyloglucosidase, α-amylase|
High purity Amylose (potato) for use in research, biochemical enzyme assays and in vitro diagnostic analysis.
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Glycerol Free E-AMGDFPD - Amyloglucosidase (Aspergillus niger) Powder E-AMGFR-500MG - Amyloglucosidase (Aspergillus niger) E-AMGPU - Amyloglucosidase (Rhizopus sp.)
Functional characterization of recombinant raw starch degrading α-amylase from Roseateles terrae HL11 and its application on cassava pulp saccharification.
Prongjit, D., Lekakarn, H., Bunterngsook, B., Aiewviriyasakul, K., Sritusnee, W. & Champreda, V. (2022). Catalysts, 12(6), 647.
Exploring new raw starch-hydrolyzing α-amylases and understanding their biochemical characteristics are important for the utilization of starch-rich materials in bio-industry. In this work, the biochemical characteristics of a novel raw starch-degrading α-amylase (HL11 Amy) from Roseateles terrae HL11 was firstly reported. Evolutionary analysis revealed that HL11Amy was classified into glycoside hydrolase family 13 subfamily 32 (GH13_32). It contains four protein domains consisting of domain A, domain B, domain C and carbohydrate-binding module 20 (CMB20). The enzyme optimally worked at 50°C, pH 4.0 with a specific activity of 6270 U/mg protein and 1030 raw starch-degrading (RSD) U/mg protein against soluble starch. Remarkably, HL11Amy exhibited activity toward both raw and gelatinized forms of various substrates, with the highest catalytic efficiency (kcat/Km) on starch from rice, followed by potato and cassava, respectively. HL11Amy effectively hydrolyzed cassava pulp (CP) hydrolysis, with a reducing sugar yield of 736 and 183 mg/g starch from gelatinized and raw CP, equivalent to 72% and 18% conversion based on starch content in the substrate, respectively. These demonstrated that HL11Amy represents a promising raw starch-degrading enzyme with potential applications in starch modification and cassava pulp saccharification.Hide Abstract
Influence of infrared heating on the functional properties of processed lentil flours: A study focusing on tempering period and seed size.
Liu, S., Yin, H., Pickard, M. & Ai, Y. (2020). Food Research International, 136, 109568.
Lentils are an important member of the nutritious Leguminous crops, and the functional properties of lentil flours can be effectively improved by infrared heating, an efficient and short-time thermal processing method. This research primarily focused on the effects of tempering time (24-96 h) and seed size on the modification of lentils using infrared heating. Lentil seeds of three varieties, including CDC Greenstar (large green), CDC Imvincible (small green), and CDC Maxim (small red), were tempered at 25% moisture for 24, 48 and 96 h and then infrared heated to a surface temperature of 130 and 150°C. Overall, under the same infrared heating treatment, a longer tempering period and a smaller seed size led to greater degrees of starch gelatinization and protein denaturation. In addition, a smaller seed size and a higher surface temperature tended to cause a higher level of photodegradation of amylose (possibly amylopectin too). Due to these physicochemical changes, the combined treatment of tempering and infrared heating noticeably reduced the average particle sizes, enhanced the water-holding capacity, diminished the peak and final viscosities, and decreased the gel hardness of the processed lentil flours. Generally, more obvious effects were found with higher levels of starch gelatinization, protein denaturation, and breakdown of amylose. The present study advanced our understanding of how extended tempering and seed size influenced the techno-functional properties of lentil flours modified using infrared heating. The new findings from the research are meaningful for the utilization of infrared heating to process lentil seeds for the development of novel food ingredients.Hide Abstract
Development, structure and in vitro digestibility of type 3 resistant starch from acid-thinned and debranched pea and normal maize starches.
Li, L., Yuan, T. Z. & Ai, Y. (2020). Food Chemistry, 318, 126485.
Type 3 resistant starch (RS3) was developed from native pea starch through acid thinning, debranching and recrystallization, and the resultant pea RS3 was then characterized and compared with that generated from native normal maize starch. Starting from the respective native starches, the modification method yielded 68.1% of RS3 from pea and 59.6% from normal maize. The particles of pea and normal maize RS3 showed a coarse surface and irregular shapes and sizes. Both pea and normal maize RS3 displayed the B-type X-ray diffraction pattern, with 41.0% and 37.7% relative crystallinity, respectively. In vitro starch digestibility assay revealed that pea RS3 - in both uncooked and cooked states – was less digestible by amylolytic enzymes than normal maize RS3 because the former possessed double-helical crystallites of a more compact structure. The information presented in the study is valuable for the development of RS ingredient from pea starch for food applications.Hide Abstract