The selective hydrolysis of amylopectin and amylose by β-amylase

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Abstract
[beta]-Amylase split maltose from the amylopectin constituent of potato starch about 20 times as rapidly as from the amylose. Its reactions with both amylose and amylopectin conformed to the Michaelis and Menten formulations, the values of Km (expressed as percentage) being about twice as great for amylose as for amylopectin. The hydrolysis of an artificial mixture of 4 parts of amylopectin and 1 part of amylose followed the same course as the hydrolysis of starch. The results supported the accepted view that starch paste contained these ingredients in unmodified form. From structural considerations it might have been expected that amylopectin would be hydrolyzed even more rapidly than was found to be the case. The rate of hydrolysis of amylopectin was to some extent influenced by its mode of prepn. The amylose which diffused from slightly swollen potato starch granules at 63[degree] was hydrolyzed much faster than normal potato amylose, while the amylopectin which accompanied it gave an unusually low blue value with iodine. The amylose of Lintner starches was hydrolyzed much faster than normal amylose, it having presumably been split in the acid treatment and its molarity in solns. correspondingly raised.

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