1990 Fiscal Year Final Research Report Summary
Structure of Starch Hydroly Patterns by Enzymes and Changes in Chemical and Physicochemical Properties Under Various Conditions
| Project/Area Number |
01304016
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| Research Category |
Grant-in-Aid for Co-operative Research (A)
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| Allocation Type | Single-year Grants |
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| Research Field |
応用生物化学・栄養化学
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| Research Institution | Fukuyama University, Faculty of Engineering |
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Principal Investigator |
YAMAMOTO Takehiko Fukuyama Univ. Faculty of Engineering Prof., 工学部, 教授 (50046710)
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| Co-Investigator(Kenkyū-buntansha) |
YAMANE Kunio Tsukuba Univ. Faculty of Bioscience Prof., 生物科学系, 教授 (20013336)
MINAMIURA Noushi Osaka City Univ. Faculty of science Prof., 理学部, 教授 (20047129)
HIZUKURI Susumu Kagoshima Univ. Faculty of Agriculture Prof., 農学部, 教授 (90041590)
KOMAKI Toshiaki Fukuyama Univ. Faculty of Engineering Prof., 工学部, 教授 (00205501)
FUWA Hidetsugu Fukuyama Univ. Faculty of Engineering Prof., 工学部, 教授 (00046765)
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| Project Period (FY) |
1989 – 1990
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| Keywords | starch / amylopectin / amylase(alpha, beta, gluco-) / amylase gene / cyclodextrin / maltose / glucose |
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| Research Abstract |
Starch is the most universal energy source not only for human, but also for various other living organisms. Also, starch is important as an industrial material. It is renewable resource and its production is easy. Therefore, the more industrial application of starch may be possible. The present research was started to make more clearly the structure of starch and starch granule, especially the hydrolysis pattern by enzymes and changes in chemical and physicochemical properties of starch under various conditions.
The results obtained were : Corn-and rice starch granules were shown to be attacked by glucoamylase to make many pin holes on certain areas of the granule surface, indicating that the starch granule is not uniform structurally. The amylopectin of wheat starch was found to be consisted of two A chains per B chain in average, but the longer B chain was branched with the more A chains this fact also indicated that the structure of starch is not uniformity. Several new amylases were discovered in this project research, such as thermal stable beta-amylase of bacterial origin, a new enzyme which has both activities of alpha-amylase and pullulanase, etc. Several methods of processing starch and cyclodextrins were investigated. Under certain conditions starch was converted to glucose almost completely by alpha-amylase alone, the addition of glucose to cyclodextrin to be a branch greatly changed the properties of the cyclodextrin, and so on.
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