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  • 1
    Electronic Resource
    Electronic Resource
    Control of starch and exocellular polysaccharides biosynthesis by gibberellic acid with cells of sweet potato cultured in vitro (1984)
    Springer
    Plant cell reports 3 (1984), S. 23-26 
    Details
    ISSN: 1432-203X
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract The regulation of starch synthesis and exocellular polysaccharide synthesis by GA3 was studied with cells of sweet potato grown as suspension in glycerol medium. In the presence of GA3, and under normal cell growth, starch formation was inhibited. The incorporation activity (starch synthesis) from ADP-[14C] glucose or UDP-[14C] glucose with GA3 treated cells was reduced. On the other hand, the synthesis of exocellular polysaccharides composed of glucose, galactose, mannose and arabinose etc., was stimulated and a clear increase of the Man/Ara ratio was observed in the presence of GA3. These results may indicate that GA3 affects the regulation of starch synthesis and exocellular polysaccharide synthesis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00270223
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  • 2
    Electronic Resource
    Electronic Resource
    Bioconversion of cellulose to α-1,4-glucan (1983)
    Springer
    Applied microbiology and biotechnology 18 (1983), S. 64-66 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary A biochemical procedure to convert β-1,4-glucosepolymer (cellulose) to α-1,4-glucosepolymer (starch) has been studied in vitro. Cellulose was hydrolyzed to cellobiose by cellobiose producing cellulase which was isolated from culture filtrates of Cellvibrio gilvus. A 90% hydrolysation was obtained after 12 h at 37 °C. The product was found to contain only cellobiose when examined paperchromato-graphically. The second step was the conversion of cellobiose to glucose 1-phosphate by cellobiose phosphorylase, purified from extracts of C. gilvus. After incubation for 1 h at 37 °C, the percentage conversion of cellobiose into glucose 1-phosphate was approx. 20%. The third step, the bioconversion of glucose 1-phosphate to α-glucose polymer, was carried out by α-glucan phosphory lase, incubated with primer at 37 °C for 24 h; about 55% conversion was obtained. The products formed white precipitates, gave a blue colour on treatment with iodine and were hydrolyzed by glucoamylase. This result shows that approx. 10% of cellulose could be converted to α-1.4-glucan, could be converted to α-1.4-glucan, such as amylose, via glucose 1-phosphate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00508131
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  • 3
    Electronic Resource
    Electronic Resource
    Isolation and cultivation of a novel microorganism producing a maltopentaose-forming enzyme (1986)
    Springer
    Applied microbiology and biotechnology 25 (1986), S. 137-142 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary A novel microorganism producing a maltopentaose-forming enzyme was screened from a soil sample. The enzyme produced by the bacteria formed maltopentaose from starch during the first stage of the reaction. The bacterium was characterized asPseudomonas sp. (KO-8940) on the basis of its morphological, physiological and biological properties. Culture conditions for enzyme production were investigated and established. The medium was composed of beef extract 0.8%, ammonium sulphate 1.0% and maltose 0.8% in tap water. Optimum conditions for bacterial growth were: initial pH 8.0, temperature 45°C, and 3 days cultivation with a rotary shaker (200 rpm). The broth supernatant obtained contained the maltopentaose-forming crude enzyme, with which 40% of starch was converted to maltopentaose.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00938937
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  • 4
    Electronic Resource
    Electronic Resource
    Isolation and cultivation of a novel microorganism producing a maltopentaose-forming enzyme (1986)
    Springer
    Applied microbiology and biotechnology 25 (1986), S. 137-142 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary A novel microorganism producing a maltopentaose-forming enzyme was screened from a soil sample. The enzyme produced by the bacteria formed maltopentaose from starch during the first stage of the reaction. The bacterium was characterized asPseudomonas sp. (KO-8940) on the basis of its morphological, physiological and biological properties. Culture conditions for enzyme production were investigated and established. The medium was composed of beef extract 0.8%, ammonium sulphate 1.0% and maltose 0.8% in tap water. Optimum conditions for bacterial growth were: initial pH 8.0, temperature 45°C, and 3 days cultivation with a rotary shaker (200 rpm). The broth supernatant obtained contained the maltopentaose-forming crude enzyme, with which 40% of starch was converted to maltopentaose.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01982837
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  • 5
    Electronic Resource
    Electronic Resource
    Correlation between X-ray diffraction measurements of cellulose crystalline structure and the susceptibility to microbial cellulase (1979)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 21 (1979), S. 1031-1042 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Chemical and physical treatments of cotton cellulose have been studied in order to elucidate the relationship between the degree of crystallinity of cellulose and the susceptibility of cellulose to cellulase. Cotton cellulose powder was treated with the following solvents: 60% H2SO4, Cadoxen, and DMSO-p -formaldehyde. The dissolved celluloses were recovered at high yield of over 97% by addition of nine volumes of cold acetone. X-ray diffraction for measurements of relative crystallinity showed that the crystalline structure of cellulose declined in quantity and perfection by the dissolving treatment and changed to an amorphous form that is highly susceptible to enzymatic hydrolysis. These reprecipitated celluloses were hydrolyzed almost completely within 48 hr by Aspergillus niger cellulase containing mainly 1,4-β-glucan glucanohydrolase (EC 3.2.1.4), without action of 1,4-β-glucan cellobiohydrolase (EC 3.2.1. 91). On the other hand, cryo-milled cellulose (below 250 mesh) still had a crystalline structure, was resistant to cellulase, and gave a low percentage of saccharification. These results indicate that in pure cellulose there are good correlations between x-ray diffractograms and susceptibility to microbial cellulase.
    Additional Material: 7 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260210608
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  • 6
    Electronic Resource
    Electronic Resource
    Immobilization of the exo-maltohexaohydrolase by the irradiation method (1983)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 25 (1983), S. 1095-1107 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Exomaltohexaohydrolase (E.C.3.2.1.98) was immobilized by radiocopolymerization of some synthetic monomers which were mixed in various combinations. Irradiation was carried out while the mixture of monomers and enzymes was frozen in petroleum ether-dry-ice bath. Recovery of the immobilized enzyme was 44-75%.The optimum pH of the enzyme slightly shifted to the acidic side. The pH stability was improved remarkably by immobilization. The enzyme was stable retaining more than 90% of its original activity in the range pH 4-11. The optimum reaction temperature of the enzyme increased about 2°C. Heat stability was also improved by immobilization, and that the enzyme retained about 40% of its original activity after treatment at 75°C for 15 min. The immobilized enzyme was stable to the repeated use of 20 cycles. The Km value of the enzyme for short-chain amylose was almost the same as that of native enzyme. When soluble starch was used as the substrate, the Km, value of the enzyme was three times as large as that of native enzyme. Effects of various metal ions and inhibitors on the immobilized enzyme were also studied compared to the native enzyme.
    Additional Material: 9 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260250417
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  • 7
    Electronic Resource
    Electronic Resource
    Alcohol fermentation of corn starch digested by Chalara paradoxa amylase without cookingStudies on the Novel raw starch-digesting amylase were obtained from Chalara paradoxa (part 6.) (1987)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 29 (1987), S. 729-732 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Alcohol fermentation of corn starch without cooking was performed by using Chalara paradoxa glucoamylase preparation, which had stronger raw starch digesting activity than those of the conventionally known glucoamylases. A raw corn starch-enzyme-yeast mixture was fermented optimally at pH 5.0 and 30°C for five days and produced ethanol. The yields of ethanol were between 63.5 and 86.8% of the theoretical value by baker's yeast (Saccharomyces cerevisiae), and between 81.1 and 92.1% of the theoretical value by sake yeast (Saccharomyces sake).
    Additional Material: 6 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260290609
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  • 8
    Electronic Resource
    Electronic Resource
    Dielectric relaxation in solid dextran and pullulan (1985)
    New York : Wiley-Blackwell
    Die Makromolekulare Chemie 186 (1985), S. 433-438 
    Details
    ISSN: 0025-116X
    Keywords: Chemistry ; Polymer and Materials Science
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Physics
    Notes: The temperature dependences of the dielectric constants of solid dextran and pullulan were observed at 10 Hz for various moisture levels of the polysaccharides. Because the dielectric loss peak at about -50°C, observed both in dextran and pullulan, shifted to higher temperatures and decreased its intensity with decreasing the moisture level, this peak was considered to be caused by water molecules. The peak at about -90°C for pullulan was attributed to the rotational motion of hydroxymethyl groups, while the peak at about -120°C for dextran was attributed to the libration of glucose residues around the α-1,6 linkage. In order to examine this lower temperature process, the frequency dependence was observed in the temperature range from -110°C to -60°C.
    Additional Material: 5 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/macp.1985.021860221
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  • 9
    Electronic Resource
    Electronic Resource
    Nägeli amylodextrin and its relationship to starch granule structure. I. Preparation and properties of amylodextrins from various starch types (1971)
    New York : Wiley-Blackwell
    Biopolymers 10 (1971), S. 1673-1680 
    Details
    ISSN: 0006-3525
    Keywords: Chemistry ; Polymer and Materials Science
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: Nägeli-type amylodextrins were prepared from various starch types: native starch granules from potato, waxy maize, wrinkled pea, and high-amylose maize, and from a commercial amylose (“Superlose”). The granular starches and retrograded amylose were treated with 15% sulfuric acid at 22°-25° for 3 months, the undissolved residues were washed free of acid and air dried. X-ray diffraction patterns showed that amylodextrin from waxy maize starch (A-type) and potato starch (B-type) retain the same diffraction type as that of the parent starch. On conversion of a starch to an amylodextrin, the sharpness and intensity of the diffraction patterns are either retained (waxy maize starch), improved (slightly with potato, significantly with high-amylose maize, and very markedly with wrinkled pea) or developed (amylose). The results indicate that the crystalline regions of a native starch granule, retrograded amylose, or amylodextrin are exceedingly resistant to acidic hydrolysis at room temperature. In contrast to the parent starches, native amylodextrins stain little if at all with dilute iodine solution. The iodine stains of dissolved amylodextrins were red (waxy maize), red-purple (potato), or purple (amylose, high-amylose maize, and wrinkled pea).
    Additional Material: 5 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bip.360100920
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  • 10
    Electronic Resource
    Electronic Resource
    Naegeli amylodextrin and its relationship to starch granule structure. II. Role of water in crystallization of B-starchJournal Paper No. J-7181 of the Iowa Agriculture and Home Economics Experiment Station, Ames, Iowa. Proj. 1847. Supported in part by a grant from the Corn Refiners Association and by grant GM 08822 from the National Institutes of Health. (1972)
    New York : Wiley-Blackwell
    Biopolymers 11 (1972), S. 2241-2250 
    Details
    ISSN: 0006-3525
    Keywords: Chemistry ; Polymer and Materials Science
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: Although native B-type starch loses its sharp X-ray pattern on strong drying, the wet Nägeli amylodextrin prepared from such starch gives a sharp B-pattern, that is only slightly reduced in sharpness by complete drying. Nägeli amylodextrin dried admixed with a noncrystalline “filler” (e.g., starch sirup) gives an X-ray pattern essentially identical to that of the wet amylodextrin, except that the 16-Å (No. 1) ring is greatly reduced in sharpness and intensity. Failure of the B-structure to collapse during drying indicates that water is not intercalated between turns of a helix or otherwise required to maintain the geometry and packing arrangement of the starch molecular chains. Rather, for native starch granules or amylose fibers, water relieves intercrystallite strains and consequent crystallite distortion induced by strong drying. For Nägeli amylodextrin, the small molecules of starch sirup can penetrate the interstices between crystallites and prevent strain build-up during drying. For native starch granules, the interstitial regions are gel-like in character and less permeable to starch sirup molecules. A model for B-starch is proposed, that employs intertwined (double) helices.
    Additional Material: 13 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bip.1972.360111105
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