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Updated: Aug 6, 2026

Elucidating β-1,3-Glucanase and Peroxidase Physicochemical Properties of Wheat Cell Wall Defense Mechanism Against Diuraphis noxia Infestation
Published on: July 26, 2024
Construction and expression of a transglucosidase-hexose fusion enzyme for oxidating starch: The intrinsic
Yi Yu1, Dengyue Sun2, Jixun Xie3
1State Key Laboratory of Green Papermaking and Resource Recycling, Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Sciences and Engineering, Major Scientific Research Project for the Construction of State Key Lab, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
Abstract:
Genetic engineering was utilized to fuse transglucosidase (TG) and hexose oxidase (HOX), producing a fusion enzyme TGHOX. This novel enzyme eenabled a sequence reaction involving starch chain transformation and oxidation in a single system. Compared with native wheat starch (24.07% amylose), TGHOX treatment increased the amylose content of wheat starch, with the TGHOX-16 treatment reaching a maximum amylose content of 41.77%. The A-chain content of wheat starch increased from 31.31% to 41.68% after TGHOX treatment. Higher A-chain content provided more highly accessible non-reducing end substrates for transglycosylation for TGHOX, thereby increasing the branching density of starch to 6.3%. Furthermore, the branched terminals with reactive hydroxyl groups served as abundant substrates for oxidation by the HOX moiety. This, yielded carbonyl and carboxyl content of 0.3847 g/100 g and 0.4003 g/100 g, respectively. The oxidative modification reduced the relative crystallinity of starch from 36.95% to 28.42% and disrupted the intermolecular chain aggregation (from -6.13 mV to -24.91 mV). This green and efficient fusion enzyme system shows promising potential for industrial production of oxidized starch.
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