Abstract：
α-Glucan microparticles (GMPs) have significant potential as high-value biomaterials in various industries. This study proposes a bottom-up approach for producing GMPs using four amylosucrases from Bifidobacterium sp. (BASs). The physicochemical characteristics of these GMPs were analyzed, and the results showed that the properties of the GMPs varied depending on the type of enzymes used in their synthesis. As common properties, all GMPs exhibited typical B-type crystal patterns and poor colloidal dispersion stability. Interestingly, differences in the physicochemical properties of GMPs were generated depending on the synthesis rate of linear α-glucan by the enzymes and the degree of polymerization (DP) distribution. Consequently, we found differences in the properties of GMPs depending on the DP distribution of linear glucans prepared with four BASs. Furthermore, we suggest that precise control of the type and characteristics of the enzymes provides the possibility of producing GMPs with tailored physicochemical properties for various industrial applications.
摘要：
α-葡聚糖微粒(GMPs)作为高价值生物材料在各种行业中具有显著的潜力。这项研究提出了一种使用来自双歧杆菌的四种淀粉蔗糖酶生产GMPs的自下而上的方法。（BASs）。对这些GMPs的理化特性进行了分析,结果表明，GMPs的性质根据合成中使用的酶的类型而变化。作为常见属性，所有GMPs均表现出典型的B型晶体图案和较差的胶体分散稳定性。有趣的是,GMPs的理化性质差异取决于酶对线性α-葡聚糖的合成速率和聚合度（DP）分布。因此,我们发现，根据用四种BASs制备的线性葡聚糖的DP分布，GMPs的性质存在差异。此外，我们建议，对酶的类型和特性的精确控制提供了为各种工业应用生产具有定制物理化学性质的GMPs的可能性。
