Phosphorylase b from rabbit muscle

• CAS: 9012-69-5
• Catalog Number: ACM9012695-1
• Category: Main Products
• Synonyms: α-Glucan Phosphorylase
• Appearance: Powder

Case Study

Phosphorylase b as an Enzymatic Tool for Green Synthesis of Phosphorylated Starch with Enhanced Functional Properties

Sun, Shuo, et al. Carbohydrate Polymers 349 (2025): 122979.

Phosphorylated starch is widely used in food and industrial applications. Enzymatic modification offers a sustainable alternative. In this study, phosphorylase b (PB) from rabbit muscle was employed to produce enzyme-modified corn starch with improved functional properties. PB serves as an effective biocatalyst for green starch phosphorylation, yielding modified starch with enhanced functional properties.
Methods: PB catalyzes the phosphorolysis of α-1,4-D-glucan from the non-reducing end, generating α-glucopyranosyl phosphate. Using inexpensive pyrophosphate as a high-energy phosphate donor, PB successfully grafted phosphate groups onto starch chains, forming monostarch phosphate and distarch phosphate. The phosphorus content and degree of substitution were determined, and successful phosphorylation was confirmed by FT-IR spectroscopy (P=O and P-O-C bonds).
Key Results:
· PB-modified starch (PBMS) achieved a phosphorus content corresponding to a degree of substitution of 0.0098, with monostarch phosphate accounting for 77.05% of the modified starch.
· Phosphorylation significantly enhanced swelling power: PBMS increased from 0.99% (native) to 12.86%, outperforming starches modified by hexokinase (10.83%) and alkaline phosphatase (5.95%).
· Paste viscosity improved markedly: peak viscosity of PBMS reached 2655 mPa·s, compared to 1820 mPa·s for native starch.
· PBMS exhibited superior freeze-thaw stability, higher paste transparency, greater solubility, and slower retrogradation rate compared to native starch.