The mechanism of β-amylase action. 2. ‘Multichain’ action on amylose fission products

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Abstract
The hydrolysis of amylose dextrins of chain length 16-30 by soya bean and crystalline sweet-potato beta-amylases has been followed by measurement of absorption value of iodine coloration and reducing power. The relatively rapid disappearance of the iodine color is consistent with a "multichain" mechanism in which all chains are liable to be attacked. Paper chromatographic analyses of the fission products of hexasaccharide by crystalline beta-amylase indicate that the intermediate product, tetrasaccharide, accumulated until the hexasaccharide disappeared. Maltotriose was hydrolyzed slowly. Diminution in chain length of the residue and the presence of short-chain fission products during hydrolysis of amylose by beta-amylase were observed and indicate a "multichain" mechanism.