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O. Häusler, L. Deremaux, C. Petitjean
Roquette Frères, 62080- Lestrem, France
Email olaf.haeusler@roquette.com, Tel +33 (321) 63-3753
(Scientific poster - PBP 7th world Meeting / Malta - March 2010)
Introduction
Naturally occurring starches are consisting of two polymers, the linear amylose and the branched amylopectine. The amylopectine content is important for basic properties of these starches such as the physical stability in aqueous solution (retrogradation) or the digestibility by human amylases. Due to the fact that amylopectine contains both α 1,4 and α 1,6 linkages (in the branching), it is possible to use the ratio of both linkage types for characterization of the branching rate. The common starches such as potato or maize starch do not exceed 4% of α 1,6 bonds, whereas pure vegetable amylopectine contains 5% of these bonds.
A new enzymatic process [1, 2] opens the production route for starches having higher
branching rates than usually found in plants. Branching enzymes cut the 1,4 linkages, typically in linear amylose, and create new 1,6 bonds by fixing theses starch chains on the substrate structure. No other new bonds, such as 1,2 or 1,3 (as occurring in pyrodextrins) are formed due to this specific enzymatic reaction pattern. These hyper branched starches (HBS) offer various new applications due to their new physicochemical properties as well as to a higher resistance to digestion by human amylases or amyloglucosidases.
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