Abstract
Abstractα‐Amylases catalyze the hydrolysis of internal α‐(1→4) linkages of glucose polymers as their main reaction; however, some α‐amylases catalyze transfer reactions in addition to hydrolysis. It has been observed that those α‐amylases capable of transferring glycoside residues are also those that generate low molecular weight products from their action on starch (i.e. saccharifying α‐amylases). In this paper the product profiles of a liquefying α‐amylase, a cyclomaltodextrin glucanotransferase and both enzymes acting together on starch and maltodextrins are compared. The increase in glucose and maltose concentration, when both enzymes act together, is due to the combined action of the transfer and hydrolytic activity of CGTase and the liquefying α‐amylase, respectively.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
