A review of starch‐branching enzymes and their role in amylopectin biosynthesis

Tetlow, Ian J.; Emes, Michael J.

doi:10.1002/iub.1297

Cited by 161 publications

(139 citation statements)

References 71 publications

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“…These isoforms differ in their temporal expression, specificity, substrate specificity and product. (8)(9)(10)(11)(12)(13) While BEII isoforms tend to produce shorter chain branches with 6-7 glucose units, BEI favors the transfer of much longer oligomers with 14 to 70 units. (12,14,15) The isoforms of plant BEs are proposed to play distinct roles in the formation of the complex starch granule, at least in some species.…”

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Crystal Structures of Escherichia coli Branching Enzyme in Complex with Linear Oligosaccharides

et al. 2015

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Branching enzyme is responsible for all branching of glycogen and starch. It is an unusual member of the α-amylase family because it has both α-1,4-amylase activity and α-1,6-transferase activity [Drummond, G. S., et al. (1972) Eur. J. Biochem. 26, 168-176]. It also does not react with shorter glucans, though it will bind much longer substrates and substrate mimics [Binderup, K., et al. (2002) Arch. Biochem. Biophys. 397, 279-285]. In an effort to better understand how branching enzyme interacts with its polymeric substrate, we have determined the structure of Δ112 Escherichia coli branching enzyme bound to maltoheptaose and maltohexaose. Together, these structures define six distinct oligosaccharide binding sites on the surface of E. coli branching enzyme. Most of these binding sites surround the edge of the β-barrel domain and are quite far from the active site. Surprisingly, there is no evidence of oligosaccharide binding in the active site of the enzyme. The closest bound oligosaccharide resides almost 18 Å from the active site. Mutations to conserved residues in binding sites I and VI had a debilitating effect on the activity of the enzyme.

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confidence: 99%

Crystal Structures of Escherichia coli Branching Enzyme in Complex with Linear Oligosaccharides

et al. 2015

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“…Based on amino acid sequence relationships, SBEs are split into two classes, termed class I (B family) and class II (A family). A more general, comprehensive review of branching enzymes can be found elsewhere [274].…”

Section: Branch Linkage Formation By Starch Branching Enzymesmentioning

confidence: 99%

Starch Biosynthesis in the Developing Endosperms of Grasses and Cereals

Tetlow

Emes

2017

Agronomy

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Abstract:The starch-rich endosperms of the Poaceae, which includes wild grasses and their domesticated descendents the cereals, have provided humankind and their livestock with the bulk of their daily calories since the dawn of civilization up to the present day. There are currently unprecedented pressures on global food supplies, largely resulting from population growth, loss of agricultural land that is linked to increased urbanization, and climate change. Since cereal yields essentially underpin world food and feed supply, it is critical that we understand the biological factors contributing to crop yields. In particular, it is important to understand the biochemical pathway that is involved in starch biosynthesis, since this pathway is the major yield determinant in the seeds of six out of the top seven crops grown worldwide. This review outlines the critical stages of growth and development of the endosperm tissue in the Poaceae, including discussion of carbon provision to the growing sink tissue. The main body of the review presents a current view of our understanding of storage starch biosynthesis, which occurs inside the amyloplasts of developing endosperms.

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“…(Myers, Morell, James & Ball, 2000;Tetlow & Emes, 2014). There is also a very interesting alternative description by Bertoft and colleagues, e.g.…”

Section: Fitting the Amylopectin Number Cld With A Mathematical Modelmentioning

confidence: 96%

Molecular structures and properties of starches of Australian wild rice

Tikapunya

Zou

et al. 2017

Carbohydrate Polymers

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Research highlights Starch molecular structure and various properties of Australian wild rices measured  Compared with those of domesticated rices  Wild had high amylose content and and more shorter amylose chains  Wild had a higher gelatinization temperature, lower pasting properties  Data explained in terms of molecular structural mechanisms  These wild rices have potential commercial applications AbstractAustralian wild rices have significant genetic differences from domesticated rices, which might provide rices with different starch molecular structure and thus different functional properties.Molecular structure, gelatinization properties, and pasting behaviours of starch of three Australian wild rices (Oryza australiensis, taxa A (O. rufipogon like) and taxa B (O. meridionalis like)) were determined and compared to domesticated indica and japonica rice. These had higher amylose content, more shorter amylose chains and fewer short amylopectin chains, resulted in a high gelatinization temperature in these wild rices. Compared to domesticated japonica rice, taxa A had a lower pasting viscosity; taxa B had a similar pasting viscosity but lower final viscosity. The significantly different starch molecular structure from that of normal domesticated rices, and concomitantly different properties, suggest advantageous uses in products such as rice crackers or rice pudding, and a source of nutritionally-desirable slowly digestible starch.

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A review of starch‐branching enzymes and their role in amylopectin biosynthesis

Cited by 161 publications

References 71 publications

Crystal Structures of Escherichia coli Branching Enzyme in Complex with Linear Oligosaccharides

Crystal Structures of Escherichia coli Branching Enzyme in Complex with Linear Oligosaccharides

Starch Biosynthesis in the Developing Endosperms of Grasses and Cereals

Molecular structures and properties of starches of Australian wild rice

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