The high maltose-forming α-amylase ofSaccharomonospora viridis: mechanisms of action

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Abstract
The thermophilic actinomycete,Saccharomonospora viridis produces a thermostable α-amylase which forms 63% (w/w) maltose on hydrolysis of starch. Maltotriose and maltotetraose are the only intermediate products observed during this reaction, with maltotriose accumulating to 40% (w/w). Both unimolecular and multimolecular mechanisms (transfers and condensation) have been shown to occur during the concentration-dependent degradation of maltotriose and maltotetraose. Such reactions result in the almost exclusive formation of maltose from maltotriose at high initial concentration. These mechanisms of action result in the production of the high levels of maltose obtained upon hydrolysis of starch and related substrates.