Quantitative Determination of Anomeric Forms of Sugar Produced by Amylases

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  • HAMAUZU ZEN-ICHIRO
    Laboratory of Biophysical Chemistry, College of Agriculture, University of Osaka Prefecture
  • HIROMI KEITARO
    Laboratory of Biophysical Chemistry, College of Agriculture, University of Osaka Prefecture
  • ONO SÔZABURO
    Laboratory of Biophysical Chemistry, College of Agriculture, University of Osaka Prefecture

説明

Gluc-amylase (of Rh. Delemar)-catalyzed reaction for isomaltose having α-1, 6 glucosidic linkage has been carried out under the condi-tions of pH 4.5 (0.02 M acetate buffer) and 25°C throughout.<br> It has been demonstrated that only β-glucose is formed from non-reducing glucose residue when α-1, 6 glucosidic linkage was hydrolyzed by the enzyme.<br> The authors wish to express their thanks to Prof. K. Shibasaki of Tohoku University who supplied them isomaltose and to Mr.K. Takahashi who prepared glueamylase.

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