Enzymatic Determination of Structure of Singly Branched Hexaose Dextrins Formed by Liquefying αAmylase of Bacillus subtilis
- 1 July 1972
- journal article
- research article
- Published by Oxford University Press (OUP) in The Journal of Biochemistry
- Vol. 72 (1) , 101-109
- https://doi.org/10.1093/oxfordjournals.jbchem.a129874
Abstract
1. Of various branched dextrins formed during digestion of starch with liquefying αamylase [EC 3. 2. 1. 1] of Bacillus subtilis, a branched dextrin consisting of sixglucose units was isolated by paper chromatography and its structure was investigated, in order to obtain a clue to clarify the specificity of the amylase toward branched substrates. 2. The isolated dextrin behaved just as a single dextrin in paper chromatography. It was, however, a mixture of singly branched dextrins of which ramifying positions by α-1,6-linkage were different with each other. 3. Investigations using saccharigying α-amylase, β-amylase [EC 3. 2. 1. 2], glucoamylase [EC 3. 2. 1. 3], and pullulanase revealed that the singly branched hexaose dextrins formed by liquefying α-amylase were those having the following structures; 62α-maltotriosylmaltotriose, 62-α-maltosylmaltotetraose, 63-α-maltosylmaltotetraose.Keywords
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