Abstract
A unit of transglycosidase has been defined tentatively as the amount of enzyme which will synthesize 1 mg. of oligosaccharides per hour at pH 4.4 and 30 °C. from a 1 30 M maltose solution. A method for determining the transglycosidase activity has been developed and described. Amylase preparations derived from fungal cultures, prepared either in the laboratory or obtained from commercial sources, all showed high transglycosidase activities; pancreatic preparations exhibited less yet appreciable transglycosidase activity. Transglycosidase has also been found to be present in barley malt and Bacillus subtilis preparations. Commercial amylase preparations derived from barley malt, however, showed no transglycosidase activity; the small amount of enzyme present in the original malt apparently was removed during purification. Transglycosidase of mold is essentially intracellular but is readily released into solution on standing.
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