Starch-degrading, structure-function

B. Swensson Starch-degrading enzymes—structure/function insights and improvements by protein engineering... 

Available chromatographic, spectroscopic and chemical methods for the characterization and quantitative determination of amylo-dextrin products are reviewed, discussed and evaluated. The analyses of amylodextrins are of vital importance to researchers involved, for example, in the characterization of novel starch degrading enzymes and starches of novel rheological properties and the rationalization of structure/ function relationships of amylases. 

Functionally, starch can be considered as a polysaccharide synthesized in a manner permitting its efficient degradation. Hence, biosynthesis of the starch granule is a delicate balance between efficient packing of the glucan chains and the possibility of breaking these structures at degradation. To complete this enzymatically catalyzed process in the potato tuber, a multitude of different enzyme activities are required. 

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