In Vitro Degradation of Starch Grains by Phosphorylases and Amylases from Poplar Wood

Published Date
May 1995, Vol.146(1):35–40, doi:10.1016/S0176-1617(11)81964-4

Title 
In Vitro Degradation of Starch Grains by Phosphorylases and Amylases from Poplar Wood

• Author 

• Wolfgang Witt
• Jörg J. Sauter

• Botanisches Institut der Universität Kiel, Olshausenstr. 40, 24098 Kiel, Germany

Received 20 September 1994. Accepted 5 December 1994. Available online 2 January 2012.

Summary

Three amylases and two isoforms of starch phosphorylase (Type I and Type II) from poplar (Populus x canadensis Moench «robusta») wood were partially purified and the interaction of these enzymes in starch degradation was investigated with a model system comprising potato starch grains as substrate. The oligo- and disaccharides, which were released by the action of endo- and exoamylases, were differentially determined by digestion with amyloglucosidase and α-glucosidase. Alpha-amylase was more active than β-amylase in degrading starch grains. A third amylase showed no activity with soluble starch whereas it attacked starch grains with product characteristics of an endoamylase. Synergistic effects among the starch hydrolases were not detected but the pattern of the released glucans shifted from maltooligosaccharides to maltose in the presence of β-amylase. The very low starch grain-degrading activity of phosphorylase Type II was about eight-fold increased in combination with a-amylase, while phosphorylase Type I was able to attack starch grains alone without significant effects of endoamylases. If the starch phosphorylases were used in combination with endoamylases and β-amylase to digest starch grains, the formation of Glc1P was suppressed and maltose was the main degradation product. These results are consistent with the assumption that the degradation of starch grains was initiated by the attack of endoamylase and that the released oligosaccharides are substrates of phosphorylase and possibly β-amylase. The complete inhibition of β-amylase by maltose at concentrations that are found in poplar wood during phases of starch degradation in vivo may therefore be of physiological relevance.

Key words

• Populus
• endoamylase
• exoamylase
• starch grain degradation
• starch phosphorylase
• wood

Abbreviations

• AGL, alpha-glucosidase
• AMG, amyloglucosidase
• Glc1P, glucose-1-P

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Starch

Published Date

2014, doi:10.1016/B978-0-12-409547-2.11374-5

Title 

Starch☆

• Author 

• W. Bergthaller
• J. Hollmann

Abstract

Starch, a glucose reserve polysaccharide is a common constituent of higher plants found in leaves, roots, shoots, fruits, tubers and seeds and is deposited there as granules of varying shape, size and composition. Starch in all plants is build up from two types of polysaccharides. They consist exclusively of d-anhydroglucopyranosyl monomers which are linked either by α1-4 or by α1-6 bonds to form the macromolecular structures. The two different types of glucan polymers building up the starch granules are amylose and amylopectin.^{1, 2, 3, 4 and 5}

Keywords

• Amylopectin
• Degree of polymerization
• Gelatinization
• Glucan
• Granule amylose
• Liquid crystal
• Paste
• Plastid
• X-ray

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Vitae

Wolfgang Bergthaller studied food and fermentation technology at the University of Natural Resources and Applied Life Science (Universität für Bodenkultur) in Vienna, Austria. After graduation in 1967 he joined the Federal Research Centre for Nutrition and Food, Location Detmold (formerly Federal Centre for Cereal, Potato and Lipid Research: since 2008 Max Rubner Institute) and held a position as research group leader, first working with focus on starch chemistry. Beginning with the installation of the research section “potato processing” in 1972 he worked on technology of dehydrated potato products until 1990. In 1980 he received a Ph.D. (Dr. rer. nat. techn.) in food technology based on a thesis about effects of nature of potato dumpling flours on textural properties of potato dumplings consisting of ground dehydrated potatoes and starch. In the years following 1990 he concentrated his research as Senior Researcher on techniques of starch isolation from various substrates and on application of starch as biodegradable material. From 1991 until 2010 he was reader in Starch Technology at the University of Applied Science (Fachhoschule) at Lippe and Hoexter and was appointed Honorary Professor in 2002. He retired in 2007.

Jürgen Hollmann studied chemistry at the Universities of Muenster and Paderborn in Germany. After graduation in chemistry he received a Ph.D. in biochemistry for his work on the interaction of ATP-analogs with the mitochondrial adenine nucleotide translocator of rat liver mitochondria. After the Ph.D. he worked for several years on the isolation and structural characterization of glycosyl- and sulfotransferases from arterial tissue at the University of Muenster. After graduating in Toxicology at the University of Leipzig, Germany, he joined in 1998 the Federal Research Centre for Nutrition and Food, Location Detmold (since 2008 Max Rubner Institute), where he holds the position as the leader of the microbiology and cell culture lab. His research is focused on the isolation and characterization of biopolymers from cereals and on cellular mechanisms of colon cancer chemoprevention by phytochemicals from cereals.

• ☆
  Change History: August 2014. W Bergthaller and J Hollmann updated the text and further readings to this entire article, and added new figures.

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2.18. Starch

Published Date
Volume 2, 2007, Pages 579–612, doi:10.1016/B978-044451967-2/00139-2

Title 
2.18. Starch

• Author 

• W. Bergthaller
• J. Hollmann

First page preview

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 Table 2

Table 2.

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Vitae

Dr. Wolfgang Bergthaller studied food and fermentation technology at the University of Natural Resources and Applied Life Science (Universität für Bodenkultur) in Vienna, Austria. After graduation in 1967 he joined the Federal Research Centre for Nutrition and Food, Location Detmold (formerly Federal Centre for Cereal, Potato and Lipid Research) and held a position as research group leader, first working with focus on starch chemistry. Beginning with the installation of the research section ‘potato processing’ in 1972 he worked on technology of dehydrated potato products until 1990. In 1980 he received a Ph.D. (Dr. rer. nat. techn.) in food technology based on a thesis about effects of the nature of potato dumpling flours on textural properties of potato dumplings consisting of ground dehydrated potatoes and starch. In the years following 1990 he concentrated his research as Senior Researcher on techniques of starch isolation from various substrates and on application of starch as biodegradable material. Since 1991 he is reader in Starch Technology at the University of Applied Science (Fachhochschule) at Lippe and Hoexter and was appointed Honorary Professor in 2002.

Dr. Jürgen Hollmann studied chemistry at the Universities of Muenster and Paderborn in Germany. After graduation in chemistry he received a Ph.D. in biochemistry for his work on the interaction of ATP-analogs with the mitochondrial adenine nucleotide translocator of rat liver mitochondria. After the Ph.D. he worked for several years on the isolation and structural characterization of sulfotransferases from arterial tissue at the University of Muenster. After graduating in Toxicology at the University of Leipzig, Germany, he joined in 1998 the Federal Research Centre for Nutrition and Food, Location Detmold, where he holds the position as a research group leader. His research is focused on the isolation and characterization of biopolymers from cereals and on the physiological effects of dietary fiber with respect to the mechanisms of colon cancer prevention. Dr. Hollmann is also Reader in Toxicology at the University of Paderborn.

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Starch

Published Date
1996, Vol.24:523–577, doi:10.1016/S0099-5428(08)60702-9

Title 
Starch

• Author 

• Ann W. Newman
• Ronald L. Mueller
• Imre M. Vitez
• Chris C. Kiesnowski
• David E. Bugay
• W. Paul Findlay
• Chris Rodriguez

• Bristol-Myers Squibb Pharmaceutical Research Institute One Squibb Drive New Brunswick, NJ 08903

Available online 16 April 2008.

Publisher Summary

Starch is a polymeric material with a molecular formula of (C₆H₁₀O₅)_n, where n ranges from 300 to 1000. Common starches contain two types of D-glucopyranose polymers: amylose and amylopectin. Starch can be found in various parts of plants, and several extraction methods are used to isolate the material. The most common type of starch used in the pharmaceutical industry is corn, although studies with other forms have also been performed. Starch is widely used in the pharmaceutical industry because it is readily available, inexpensive, white, and inert. A function of starch can depend on the way it is incorporated into a formulation. Starch can function as a disintegrant when it is added in a dry state prior to adding a lubricant. It may exhibit both binding and disintegrant properties when it is incorporated either as a paste or as a dry material before granulation with other agents.

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CHEMICAL MODIFICATION OF STARCH

Published Date
2004, Vol.59:175–403, doi:10.1016/S0065-2318(04)59005-4

Title 
CHEMICAL MODIFICATION OF STARCH

• Author 

• Piotr Tomasik ^a
• Christopher H. Schilling ^b,1

• aDepartment of Chemistry and Physics, The Hugon Kollataj Academy of Agriculture, 30 059 Crakow, Poland
• bAmes Laboratory² and Department of Materials Science and Engineering, Iowa State University, Ames, IA, USA

Available online 20 December 2004.

First page preview

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Table I.

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 Table II

Table II.

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