Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Introduction to Carbohydrates01:34

Introduction to Carbohydrates

13.2K
Carbohydrates, proteins, and fats are the primary macronutrients in the human diet. However, carbohydrates are the most favored source of energy in the body. They can be found in a wide variety of foods, including whole grains, fruit, and vegetables, in various forms, such as sugars, starch, and dietary fiber. Based on their structure, carbohydrates are classified into three main classes— monosaccharides, disaccharides, and polysaccharides. The body's cells can only utilize simple...
13.2K
Hydrolysis01:15

Hydrolysis

107.0K
Overview
Hydrolysis is a chemical reaction in which the addition of water breaks down a polymer into its simpler monomer units. For example, peptides break into amino acids, carbohydrates into simple sugars, and DNA into nucleotides. Enzymes often facilitate these processes.
Hydrolysis Reverses Dehydration Synthesis
Complex carbohydrates can be broken down by breaking the bonds between individual sugar units. The reaction breaks a glycosidic bond as water is added to the compound. The...
107.0K
Biosynthesis of Polysaccharides01:26

Biosynthesis of Polysaccharides

53
Polysaccharides such as glycogen and starch are synthesized from nucleoside diphosphate sugars, primarily uridine diphosphate glucose (UDPG) and adenosine diphosphate glucose (ADPG). These activated glucose donors act as key intermediates in carbohydrate metabolism and biosynthesis. UDPG primarily involves glycogen synthesis in animals and many bacteria, while ADPG plays a fundamental role in starch synthesis in plants and certain bacteria.UDPG is formed when glucose-1-phosphate reacts with...
53
Oligosaccharide Assembly01:24

Oligosaccharide Assembly

2.9K
Protein glycosylation starts in the ER lumen and continues in the Golgi apparatus. Glycosyltransferases catalyze the addition of sugar molecules or glycosylation of proteins. Usually, these enzymes add sugars to the hydroxyl groups of selected serine or threonine residues to form O-linked glycans or the amino groups of asparagine residues to form N-linked glycans. Different positions on the same polypeptide chain can contain differently linked glycans.
Multiple sugar molecules that may or may...
2.9K
Carbohydrate Digestion00:57

Carbohydrate Digestion

116.4K
Carbohydrate digestion and metabolism break down simple and complex carbohydrates from food into saccharides (i.e., sugars) for the body to use as energy. Carbohydrate digestion starts in the mouth during mastication, or chewing. The masticated carbohydrates remain intact in the stomach. Digestion resumes in the duodenum of the small intestine, where pancreatic alpha-amylase and brush border enzymes of the microvilli convert complex carbohydrates to monosaccharides. Finally, the monosaccharides...
116.4K
Chemistry of Carbohydrates03:25

Chemistry of Carbohydrates

74.5K
Carbohydrates are an essential part of the diet in humans and animals. Grains, fruits, and vegetables are natural sources of carbohydrates that provide energy to the body, particularly through glucose, a simple sugar that is a component of starch and an ingredient in many staple foods. The stoichiometric formula (CH2O)n, where n is the number of carbons in the molecule represents carbohydrates. In other words, the ratio of carbon to hydrogen to oxygen is 1:2:1 in carbohydrate molecules. This...
74.5K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

[Influence of nutritional composition and digestibility of different oat products on their glycemic index].

Wei sheng yan jiu = Journal of hygiene research·2026
Same author

Impact of Heat-Moisture Treatment on Multi-Scale Structure, Functional Properties, and In Vitro Digestion of Low-Glycemic-Index Rice Starch.

Foods (Basel, Switzerland)·2026
Same author

Synergistic adaptation of rice root phosphorus uptake kinetics and leaf carbon-nitrogen metabolism under low-phosphorus conditions.

Frontiers in plant science·2026
Same author

Developing an enzyme-assembled phytoglycogen-based carrier for intestinal-targeted delivery of metformin.

International journal of biological macromolecules·2026
Same author

Synthesis, characterization and antibacterial activity of sulfate-modified β-glucan.

Food chemistry·2026
Same author

Programmable amylose architectures via α-glucan phosphorylase coupling: From process variables to structure-property map.

Carbohydrate polymers·2026

Related Experiment Video

Updated: Aug 17, 2025

Analysis and Specification of Starch Granule Size Distributions
08:46

Analysis and Specification of Starch Granule Size Distributions

Published on: March 4, 2021

5.2K

Enzymatic Approaches for Structuring Starch to Improve Functionality.

Ming Miao1, James N BeMiller2

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, P.R. China;

Annual Review of Food Science and Technology
|December 16, 2022
PubMed
Summary
This summary is machine-generated.

Enzymes are used to modify starch structures, creating clean-label ingredients with enhanced functionalities for the food industry. This review explores starch-active enzymes and their applications in tailoring starch properties.

Keywords:
applicationenzymatic strategyfunctionalitymolecular structurerelationshipstructuring starch

More Related Videos

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
05:22

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support

Published on: January 25, 2022

3.7K
Preparation of Fungal and Plant Materials for Structural Elucidation Using Dynamic Nuclear Polarization Solid-State NMR
09:37

Preparation of Fungal and Plant Materials for Structural Elucidation Using Dynamic Nuclear Polarization Solid-State NMR

Published on: February 12, 2019

7.6K

Related Experiment Videos

Last Updated: Aug 17, 2025

Analysis and Specification of Starch Granule Size Distributions
08:46

Analysis and Specification of Starch Granule Size Distributions

Published on: March 4, 2021

5.2K
Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
05:22

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support

Published on: January 25, 2022

3.7K
Preparation of Fungal and Plant Materials for Structural Elucidation Using Dynamic Nuclear Polarization Solid-State NMR
09:37

Preparation of Fungal and Plant Materials for Structural Elucidation Using Dynamic Nuclear Polarization Solid-State NMR

Published on: February 12, 2019

7.6K

Area of Science:

  • Biopolymer science
  • Enzymology
  • Food chemistry

Background:

  • Starch, a key renewable biopolymer, requires structural modification for industrial use.
  • Native starches have limitations, necessitating tailored properties for diverse applications.
  • Enzymatic modification offers an environmentally friendly approach to producing clean-label starches.

Purpose of the Study:

  • To review the state-of-the-art in using enzymes for starch structuring.
  • To explore the potential of glycosyl transferases and glycosyl hydrolases in modifying starch.
  • To discuss structure-functionality relationships and industrial applications of modified starches.

Main Methods:

  • Review of scientific literature on starch-active enzymes.
  • Analysis of enzymatic hydrolysis and transfer reactions for starch modification.
  • Exploration of novel enzyme classes like GH70 α-transglycosylases and amylosucrases.

Main Results:

  • Enzymatic structuring allows predictable and controllable alteration of starch physicochemical attributes.
  • Novel starch-based products with improved functionalities can be generated.
  • Various starch-active enzymes offer diverse modification capabilities.

Conclusions:

  • Enzymatic approaches provide environmentally friendly methods for producing functional starches.
  • Tailoring starch structure with specific enzymes enhances its suitability for various industrial applications.
  • Further research into novel enzymes and processing strategies can unlock new starch functionalities.