The degree of branching in (α1,4)‐(α1,6)‐linked glucopolysaccharides is dependent on intrinsic properties of the branching enzymes

Abstract

Branching enzymes from rat and rabbit liver, as well as from potato and maize were prepared. They were almost free from contaminating glucan‐degrading enzymes. In ‘sweet corn’ maize, two separate fractions with (α1,4)glucan: (α1,4)glucan α6‐glycosyltransferase activities were obtained. One of them synthesized amylopectin, the branched component of starch, in the presence of phosphorylase and Glc1P, while the other fraction synthesized phytoglycogen. Furthermore, in a maize variety which does not accumulate phytoglycogen, only one fraction of branching activity was found, that formed amylopectin under the above‐mentioned conditions. Comparative analyses performed with native (α1,4)‐(α1,6)glucopolysaccharides, and those synthesized in vitro with the branching enzyme from the same tissue, demonstrated a close similarity between both glucans. It may be concluded that the branching enzyme is responsible for the specific degree of (α1,6) branch linkages found in the native polysaccharide. Copyright © 1987, Wiley Blackwell. All rights reserved