Carbohydrates form one of the major classes of bio-molecules next to proteins, lipids and nucleic... more Carbohydrates form one of the major classes of bio-molecules next to proteins, lipids and nucleic acids. The simplest carbohydrates are monosaccharides, which are aldehyde or ketone compounds with two or more hydroxyl groups, and with the general formula of ( ...
Page 1. 1 Supplemental Information to: 4,6-a-Glucanotransferase activity occurs more widespread i... more Page 1. 1 Supplemental Information to: 4,6-a-Glucanotransferase activity occurs more widespread in Lactobacillus strains and constitutes a separate GH70 subfamily Hans Leemhuis, Willem P. Dijkman, Justyna M. Dobruchowska, Tjaard Pijning, Pieter Grijpstra, Slavko Kralj, Johannis P. Kamerling, Lubbert Dijkhuizen Contents page Fig. S1 Phylogenetic tree of GH70 enzymes 2 Fig. S2 HPAEC elution profiles of reaction mixtures 3 Fig. S3 Maltotetraose conversion by 4,6-aGT-W in time 4 Fig. S4 1 H NMR spectra of oligosaccharides generated from ...
Starch is a major storage product of many economically important crops such as wheat, rice, maize... more Starch is a major storage product of many economically important crops such as wheat, rice, maize, tapioca, and potato. A large-scale starch processing industry has emerged in the last century. In the past decades, we have seen a shift from the acid hydrolysis of starch to the use of starch-converting enzymes in the production of maltodextrin, modified starches, or glucose and fructose syrups. Currently, these enzymes comprise about 30% of the world's enzyme production. Besides the use in starch hydrolysis, starch-converting enzymes are also used in a number of other industrial applications, such as laundry and porcelain detergents or as anti-staling agents in baking. A number of these starch-converting enzymes belong to a single family: the alpha-amylase family or family13 glycosyl hydrolases. This group of enzymes share a number of common characteristics such as a (beta/alpha)(8) barrel structure, the hydrolysis or formation of glycosidic bonds in the alpha conformation, and a number of conserved amino acid residues in the active site. As many as 21 different reaction and product specificities are found in this family. Currently, 25 three-dimensional (3D) structures of a few members of the alpha-amylase family have been determined using protein crystallization and X-ray crystallography. These data in combination with site-directed mutagenesis studies have helped to better understand the interactions between the substrate or product molecule and the different amino acids found in and around the active site. This review illustrates the reaction and product diversity found within the alpha-amylase family, the mechanistic principles deduced from structure-function relationship structures, and the use of the enzymes of this family in industrial applications.
Starch is a major storage product of many economically important crops such as wheat, rice, maize... more Starch is a major storage product of many economically important crops such as wheat, rice, maize, tapioca, and potato. A large-scale starch processing industry has emerged in the last century. In the past decades, we have seen a shift from the acid hydrolysis of starch to the use of starch-converting enzymes in the production of maltodextrin, modified starches, or glucose and fructose syrups. Currently, these enzymes comprise about 30% of the world's enzyme production. Besides the use in starch hydrolysis, starch-converting enzymes are also used in a number of other industrial applications, such as laundry and porcelain detergents or as anti-staling agents in baking. A number of these starch-converting enzymes belong to a single family: the α-amylase family or family13 glycosyl hydrolases. This group of enzymes share a number of common characteristics such as a (β/α)8 barrel structure, the hydrolysis or formation of glycosidic bonds in the α conformation, and a number of conserved amino acid residues in the active site. As many as 21 different reaction and product specificities are found in this family. Currently, 25 three-dimensional (3D) structures of a few members of the α-amylase family have been determined using protein crystallization and X-ray crystallography. These data in combination with site-directed mutagenesis studies have helped to better understand the interactions between the substrate or product molecule and the different amino acids found in and around the active site. This review illustrates the reaction and product diversity found within the α-amylase family, the mechanistic principles deduced from structure–function relationship structures, and the use of the enzymes of this family in industrial applications.
Starch is the major food reserve in plants and forms a large part of the daily calorie intake in ... more Starch is the major food reserve in plants and forms a large part of the daily calorie intake in the human diet. Industrially, starch has become a major raw material in the production of various products including bio-ethanol, coating and anti-staling agents. The complexity and diversity of these starch based industries and the demand for high quality end products through extensive starch processing, can only be met through the use of a broad range of starch and α-glucan modifying enzymes. The economic importance of these enzymes is such that the starch industry has grown to be the largest market for enzymes after the detergent industry. However, as the starch based industries expand and develop the demand for more efficient enzymes leading to lower production cost and higher quality products increases. This in turn stimulates interest in modifying the properties of existing starch and α-glucan acting enzymes through a variety of molecular evolution strategies. Within this review we examine and discuss the directed evolution strategies applied in the modulation of specific properties of starch and α-glucan acting enzymes and highlight the recent developments in the field of directed evolution techniques which are likely to be implemented in the future engineering of these enzymes.
Carbohydrates form one of the major classes of bio-molecules next to proteins, lipids and nucleic... more Carbohydrates form one of the major classes of bio-molecules next to proteins, lipids and nucleic acids. The simplest carbohydrates are monosaccharides, which are aldehyde or ketone compounds with two or more hydroxyl groups, and with the general formula of ( ...
Page 1. 1 Supplemental Information to: 4,6-a-Glucanotransferase activity occurs more widespread i... more Page 1. 1 Supplemental Information to: 4,6-a-Glucanotransferase activity occurs more widespread in Lactobacillus strains and constitutes a separate GH70 subfamily Hans Leemhuis, Willem P. Dijkman, Justyna M. Dobruchowska, Tjaard Pijning, Pieter Grijpstra, Slavko Kralj, Johannis P. Kamerling, Lubbert Dijkhuizen Contents page Fig. S1 Phylogenetic tree of GH70 enzymes 2 Fig. S2 HPAEC elution profiles of reaction mixtures 3 Fig. S3 Maltotetraose conversion by 4,6-aGT-W in time 4 Fig. S4 1 H NMR spectra of oligosaccharides generated from ...
Starch is a major storage product of many economically important crops such as wheat, rice, maize... more Starch is a major storage product of many economically important crops such as wheat, rice, maize, tapioca, and potato. A large-scale starch processing industry has emerged in the last century. In the past decades, we have seen a shift from the acid hydrolysis of starch to the use of starch-converting enzymes in the production of maltodextrin, modified starches, or glucose and fructose syrups. Currently, these enzymes comprise about 30% of the world's enzyme production. Besides the use in starch hydrolysis, starch-converting enzymes are also used in a number of other industrial applications, such as laundry and porcelain detergents or as anti-staling agents in baking. A number of these starch-converting enzymes belong to a single family: the alpha-amylase family or family13 glycosyl hydrolases. This group of enzymes share a number of common characteristics such as a (beta/alpha)(8) barrel structure, the hydrolysis or formation of glycosidic bonds in the alpha conformation, and a number of conserved amino acid residues in the active site. As many as 21 different reaction and product specificities are found in this family. Currently, 25 three-dimensional (3D) structures of a few members of the alpha-amylase family have been determined using protein crystallization and X-ray crystallography. These data in combination with site-directed mutagenesis studies have helped to better understand the interactions between the substrate or product molecule and the different amino acids found in and around the active site. This review illustrates the reaction and product diversity found within the alpha-amylase family, the mechanistic principles deduced from structure-function relationship structures, and the use of the enzymes of this family in industrial applications.
Starch is a major storage product of many economically important crops such as wheat, rice, maize... more Starch is a major storage product of many economically important crops such as wheat, rice, maize, tapioca, and potato. A large-scale starch processing industry has emerged in the last century. In the past decades, we have seen a shift from the acid hydrolysis of starch to the use of starch-converting enzymes in the production of maltodextrin, modified starches, or glucose and fructose syrups. Currently, these enzymes comprise about 30% of the world's enzyme production. Besides the use in starch hydrolysis, starch-converting enzymes are also used in a number of other industrial applications, such as laundry and porcelain detergents or as anti-staling agents in baking. A number of these starch-converting enzymes belong to a single family: the α-amylase family or family13 glycosyl hydrolases. This group of enzymes share a number of common characteristics such as a (β/α)8 barrel structure, the hydrolysis or formation of glycosidic bonds in the α conformation, and a number of conserved amino acid residues in the active site. As many as 21 different reaction and product specificities are found in this family. Currently, 25 three-dimensional (3D) structures of a few members of the α-amylase family have been determined using protein crystallization and X-ray crystallography. These data in combination with site-directed mutagenesis studies have helped to better understand the interactions between the substrate or product molecule and the different amino acids found in and around the active site. This review illustrates the reaction and product diversity found within the α-amylase family, the mechanistic principles deduced from structure–function relationship structures, and the use of the enzymes of this family in industrial applications.
Starch is the major food reserve in plants and forms a large part of the daily calorie intake in ... more Starch is the major food reserve in plants and forms a large part of the daily calorie intake in the human diet. Industrially, starch has become a major raw material in the production of various products including bio-ethanol, coating and anti-staling agents. The complexity and diversity of these starch based industries and the demand for high quality end products through extensive starch processing, can only be met through the use of a broad range of starch and α-glucan modifying enzymes. The economic importance of these enzymes is such that the starch industry has grown to be the largest market for enzymes after the detergent industry. However, as the starch based industries expand and develop the demand for more efficient enzymes leading to lower production cost and higher quality products increases. This in turn stimulates interest in modifying the properties of existing starch and α-glucan acting enzymes through a variety of molecular evolution strategies. Within this review we examine and discuss the directed evolution strategies applied in the modulation of specific properties of starch and α-glucan acting enzymes and highlight the recent developments in the field of directed evolution techniques which are likely to be implemented in the future engineering of these enzymes.
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