Branched modified starch product synthesized by GtfB-ΔN of Lactobacillus reuteri strain NCC 2613
The N-terminally truncated GtfB enzyme of Lactobacillus reuteri NCC 2613 converts amylose into a low molecular mass (7 kDa) reuteran-like polymer. The glucan contains 75 % linear α(1→4) alternated with 25 % α(1→6) glucosidic linkages, and α(1→4,6) branching points. Based on digestibility studies, it seems likely that this glucan is not or slowly digested by the human digestible tract enzymes, so it has a high potential for the food industry.
There are a lot of differences between the products formed by the 4,6-glucanotransferase GtfB subfamily. GtfB strain 121 forms a long linear consecutive polymer with α(1→6) linkages (IMMP), whereas the glucan of strain NCC 2613 is branched and has a low molecular weight.
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