Chemical Characterization of Dextrins Obtained from Potato Starch by Treatment with Bacillus macerans Enzyme

概要

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Potato starch was degraded with Bacillus macerans enzyme (BME), and the degradation product (a mixture of dextrins and cyclodextrins, 56.4 : 43.6) was separated by gel chromatography on Bio-Gel P-10 and Sepharose CL-2B into four fractions, I-1 (mol wt>20×10^6), I-2 (mol wt 2×10^4-1×10^5), II (mol wt 1.5×10^3-2×10^4) and III (mol wt<1.5×10^3,mostly consisting of α-, β-and γ-cyclodextrins). The carbohydrate ratio of fractions, I-1,I-2,II and III was 19.3 : 11.3 : 22.7 : 46.7. Although fractions I-1,I-2 and II were heterogeneous, their general structures were examined by enzymic degradation with Pseudomonas isoamylase and sweet potato β-amylase. The average, exterior and interior chain lengths of dextrains in fractions I-1,I-2 and II were 19,6.9 and 11.1,15,7.5 and 6.5,and 13,7.6 and 4.4,respectively. The content of fraction I-1 decreased and that the fraction III increased with the time of degradation, whereas that of fractions I-2 puls II was almost constant during the degradation period. In addition, substantial changes in the structures of dextrins obtained at different degradation times were found in fractions I-1,I-2 and II.
社団法人日本生物工学会の論文
1989-07-25