Degradation debranching enzymes

P-amylase, and debranching enzymes. Conversion of D-glucose to D-fmctose is mediated by glucose isomerase, mosdy in its immobilized form in columns. Enzymic degradation of starch to symps has been well reviewed (116—118), and enzymic isomerization, especially by immobilized glucose isomerase, has been fiiUy described (119) (see Syrups). 

The glycogen phosphorylase reaction degrades glycogen to produce limit dextrins, which are further degraded by debranching enzyme, as already described. 

Figure 6-5. Glycogenolysis. Degradation of glycogen occurs stepwise by hydrolysis of one glucosyl unit at a time from the nonreducing ends by phosphorylase. The limit dextrin occurs as indicated in the second step when there are four glucosyl units remaining to a branch point. Once debranching enzyme has resolved the limit dextrin, degradation by phosphorylase can resume.

Glycogen degradation requires two enzymes glycogen phosphorylase and glycogen-debranching enzyme. 

Figure 4-19 Schematic Representation of the Action of Starch-Degrading Enzymes. (A) Amylose and amylopectin, (B) action of a-amylase on amylose and amylopectin, (C) action of a debranching enzyme on amylose and amylopectin, (D) action of amyloglucosidase and debranching enzyme on amylose and amylopectin. Source Reprinted from H.S. Olsen, Enzymic Production of Glucose Syrups, in Handbook of Starch Hydrolysis Products and Their Derivatives, M.W. Kearsley and S.Z. Dziedzic, eds., p. 36, 1995, Aspen Publishers, Inc.

Glycogens are attacked by three known groups of enzymes amylases and phosphorylases degrade a-D-(l 4)-linkages, whilst a-D-(l 6) inter-chain linkages are hydrolyzed by debranching enzymes. -... 

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