Structures of Branched Dextrins Produced by Saccharifying α-Amylase of Bacillus subtilis
- 1 November 1972
- journal article
- research article
- Published by Oxford University Press (OUP) in The Journal of Biochemistry
- Vol. 72 (5) , 1219-1226
- https://doi.org/10.1093/oxfordjournals.jbchem.a130009
Abstract
The branched dextrins produced from waxy rice starch β-limit dextrin by Bacillus subtilis saccharifying α-amylse [EC 3. 2. 1. 1] were isolated by the multiple development paper chromatography and their chemical structures were investigated. The analyses using β-amylase [EC 3. 2. 1. 2], glucoamylase [EC 3. 2. 1. 3], pullulanase, and pullulan α-1, 4-glucoside hydrolase revealed that they were doubly branched dextrins with the following structures: 63-α-(62-α-glucosylmaltosyl)-maltotriose, 63-α-, 63-α-diglucosylmaltopentaose, and 63-α-(63-α-glucosylmaltotriosyl)-maltotriose. The results were discussed in connection with the interior structure of β-limit dextrin.Keywords
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