{"title":"用芽孢杆菌酶处理马铃薯淀粉制备的高分子量糊精的结构","authors":"Yoji Kato , Katsuhiko Mikuni , Kozo Hara , Hitoshi Hashimoto , Tasuku Nakajima , Shoichi Kobayashi , Keiji Kainuma","doi":"10.1016/0385-6380(88)90042-8","DOIUrl":null,"url":null,"abstract":"<div><p><em>Bacillus macerans</em> enzyme (BME)-derived high molecular weight dextrins, which are by-products in the course of the industrial production of cylodextrins, were isolated and their chemical structures were characterized.</p><p>Dextrin I was obtained in a yield of about 24% from BME-hydrolyzate (a mixture of dextrin and cylodextrins, 50% each) of potato starch by fractionation with an ultrafiltrator having a membrane of cut-off molecular weight 2.0 × 10<sup>4</sup>. Dextrin II was obtained in a yield of about 15% from BME-hydrolyzate (a mixture of dextrins and cyclodextrins, 70 : 30) of Dextrin I by the same method.</p><p>Dextrin I and II consisted of dextrin having molecular weights over 20 × 10<sup>6</sup> and dextrins having molecular weights 4 × 10<sup>3</sup>−1 × 10<sup>5</sup> in the ratio of 80 : 12 and 66: 15, respectively.</p><p>The results of hydrolysis by β-amylase and methylation analysis indicated that the average, exterior and interior chain lenghts of the dextrins having molecular weights over 20 × 10<sup>6</sup> and 4 × 10<sup>3</sup>−1 × 10<sup>5</sup> from Dextrin I were 16.5, 8.2 and 7.3, and 11.5, 6.9 and 3.6, respectively, than those from Dextrin II were 13.6, 4.7 and 9.9, and 10.4, 5.1 and 4.3, respectively.</p></div>","PeriodicalId":15702,"journal":{"name":"Journal of Fermentation Technology","volume":"66 2","pages":"Pages 159-166"},"PeriodicalIF":0.0000,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0385-6380(88)90042-8","citationCount":"2","resultStr":"{\"title\":\"The structure of high molecular weight dextrins obtained from potato starch by treatment with Bacillus macerans enzyme\",\"authors\":\"Yoji Kato , Katsuhiko Mikuni , Kozo Hara , Hitoshi Hashimoto , Tasuku Nakajima , Shoichi Kobayashi , Keiji Kainuma\",\"doi\":\"10.1016/0385-6380(88)90042-8\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><em>Bacillus macerans</em> enzyme (BME)-derived high molecular weight dextrins, which are by-products in the course of the industrial production of cylodextrins, were isolated and their chemical structures were characterized.</p><p>Dextrin I was obtained in a yield of about 24% from BME-hydrolyzate (a mixture of dextrin and cylodextrins, 50% each) of potato starch by fractionation with an ultrafiltrator having a membrane of cut-off molecular weight 2.0 × 10<sup>4</sup>. Dextrin II was obtained in a yield of about 15% from BME-hydrolyzate (a mixture of dextrins and cyclodextrins, 70 : 30) of Dextrin I by the same method.</p><p>Dextrin I and II consisted of dextrin having molecular weights over 20 × 10<sup>6</sup> and dextrins having molecular weights 4 × 10<sup>3</sup>−1 × 10<sup>5</sup> in the ratio of 80 : 12 and 66: 15, respectively.</p><p>The results of hydrolysis by β-amylase and methylation analysis indicated that the average, exterior and interior chain lenghts of the dextrins having molecular weights over 20 × 10<sup>6</sup> and 4 × 10<sup>3</sup>−1 × 10<sup>5</sup> from Dextrin I were 16.5, 8.2 and 7.3, and 11.5, 6.9 and 3.6, respectively, than those from Dextrin II were 13.6, 4.7 and 9.9, and 10.4, 5.1 and 4.3, respectively.</p></div>\",\"PeriodicalId\":15702,\"journal\":{\"name\":\"Journal of Fermentation Technology\",\"volume\":\"66 2\",\"pages\":\"Pages 159-166\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1988-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/0385-6380(88)90042-8\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Fermentation Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/0385638088900428\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Fermentation Technology","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/0385638088900428","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The structure of high molecular weight dextrins obtained from potato starch by treatment with Bacillus macerans enzyme
Bacillus macerans enzyme (BME)-derived high molecular weight dextrins, which are by-products in the course of the industrial production of cylodextrins, were isolated and their chemical structures were characterized.
Dextrin I was obtained in a yield of about 24% from BME-hydrolyzate (a mixture of dextrin and cylodextrins, 50% each) of potato starch by fractionation with an ultrafiltrator having a membrane of cut-off molecular weight 2.0 × 104. Dextrin II was obtained in a yield of about 15% from BME-hydrolyzate (a mixture of dextrins and cyclodextrins, 70 : 30) of Dextrin I by the same method.
Dextrin I and II consisted of dextrin having molecular weights over 20 × 106 and dextrins having molecular weights 4 × 103−1 × 105 in the ratio of 80 : 12 and 66: 15, respectively.
The results of hydrolysis by β-amylase and methylation analysis indicated that the average, exterior and interior chain lenghts of the dextrins having molecular weights over 20 × 106 and 4 × 103−1 × 105 from Dextrin I were 16.5, 8.2 and 7.3, and 11.5, 6.9 and 3.6, respectively, than those from Dextrin II were 13.6, 4.7 and 9.9, and 10.4, 5.1 and 4.3, respectively.
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