Microanalysis of Action Patterns of Amylolytic Enzymes: Identification of a Glucose-Forming Amylase in Japanese Radish Root

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Abstract
A simple, rapid micro-method is described for identification and differentiation of amylases in a limited quantity of preparation. The method is a modification of the ‘oligosaccharide map’ procedure, involving chromatography of malto-oligosaccharides in one direction on a thin layer of microcrystalline cellulose (Avicel SF), incubation of the oligosaccharides with a small quantity of amylase preparation, separation of the hydrolytic products by chromatography in a second direction and location of the hydro-lytic products. Partially purified amylase from the root of Japanese radish (Raphanus sativus L. var. acanthiformis Makino) was analyzed by this method. β-Amylase [EC 3.2.1.2] seemed to be the main component, with a glucose-forming amylase or glucoamylase [EC 3.2. 1.3] as a minor component.

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