TY - JOUR
T1 - Removal of starch granule-associated proteins affects amyloglucosidase hydrolysis of rice starch granules
AU - Ma, Mengting
AU - Xu, Zekun
AU - Li, Peng
AU - Sui, Zhongquan
AU - Corke, Harold
N1 - Publisher Copyright:
© 2020 Elsevier Ltd
PY - 2020/11/1
Y1 - 2020/11/1
N2 - Starch granule-associated proteins (SGAPs) include granule-surface proteins (SGSPs) and granule-channel proteins (SGCPs). To investigate impacts of SGAPs on amyloglucosidase (AMG) hydrolysis, waxy and non-waxy rice starches had their SGCPs or SGAPs removed. Removal of SGAPs or SGCPs did not affect morphology and amylopectin chain distribution but decreased relative crystallinity. Removal of SGAPs increased the digestion rate, AMG binding ability and pore diameter of hydrolyzed granules, and accelerated changes in relative crystallinity and destruction of crystalline region on hydrolysis. However, after removing SGCPs, AMG only bound to surface and attacked of the fingerprint of protein bodies on granules, with decreased hydrolysis rate. The degree of change in hydrolysis rate was not determined by SGCPs content of rice starch. These results implied that SGCPs had a more dominant role in AMG hydrolysis of rice starch than did SGSPs. This study provides novel information about the role of SGAPs in AMG hydrolysis mechanisms.
AB - Starch granule-associated proteins (SGAPs) include granule-surface proteins (SGSPs) and granule-channel proteins (SGCPs). To investigate impacts of SGAPs on amyloglucosidase (AMG) hydrolysis, waxy and non-waxy rice starches had their SGCPs or SGAPs removed. Removal of SGAPs or SGCPs did not affect morphology and amylopectin chain distribution but decreased relative crystallinity. Removal of SGAPs increased the digestion rate, AMG binding ability and pore diameter of hydrolyzed granules, and accelerated changes in relative crystallinity and destruction of crystalline region on hydrolysis. However, after removing SGCPs, AMG only bound to surface and attacked of the fingerprint of protein bodies on granules, with decreased hydrolysis rate. The degree of change in hydrolysis rate was not determined by SGCPs content of rice starch. These results implied that SGCPs had a more dominant role in AMG hydrolysis of rice starch than did SGSPs. This study provides novel information about the role of SGAPs in AMG hydrolysis mechanisms.
KW - Amyloglucosidase
KW - Enzymatic hydrolysis
KW - Rice starch
KW - Starch granule-associated proteins
KW - Starch granule-channel proteins
KW - Starch granule-surface proteins
UR - http://www.scopus.com/inward/record.url?scp=85087425771&partnerID=8YFLogxK
U2 - 10.1016/j.carbpol.2020.116674
DO - 10.1016/j.carbpol.2020.116674
M3 - 文章
C2 - 32829802
AN - SCOPUS:85087425771
SN - 0144-8617
VL - 247
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
M1 - 116674
ER -