Abstract
Starch branching enzyme (α-1,4-glucan: α-1,4-glucan-6-glycosyl transferase; EC 2.4.1.18) catalyzes the formation of the α-1,6-bond in branched starch molecules such as amylopectin. Some characteristics of starch branching enzyme in rice endosperm ( Oryza sativa L.) were determined because of the importance of starch structure for rice quality. Two or three peaks of starch branching enzyme activity were resolved by anion-exchange chromatography of extracts from high amylose rice. The properties of rice starch branching enzyme were similar to those found for the enzyme from other plant sources except for a much lower molecular weight. Rice branching enzyme had an apparent molecular weight of 40 000 as estimated by gel permeation chromatography. Multiple forms of starch branching enzyme could also be resolved in milled rice, suggesting that relationships between starch quality and characteristics of starch branching enzyme could be examined in the mature grain after harvest.
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