酒精醪の改良に関する研究 (第24報) : アミラーゼによるリミットデキストリンの糖化について(其の2)

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In this experiment, the sugars which had been produced by the action of various amylases on the limit dextrins prepared before were identified by means of paper chromatography.1) Of the sugars which were produced by the action of bacterial α-amylase, glucose was in the largest quantity and small quantities of maltose, isomaltose and maltotriose were detected, together with a trace of maltotetrose and higher oligosaccharides.2) By the action of barley β-amylase the production of maltose was most remarkable and isomaltose, higher oligosaccharide and glucose flowed it. Moreover, small quantities of maltotriose and maltotetrose were detected.3) Using the mixtures of α- and β-amylases, glucose and maltose were produced most remarkably together with the other sugars mentioned above.4) Using the fungous β_2-amylase, glucose was produced in abundance, but the other sugars, such as isomaltose, higher oligosaccharide and maltose, were detected a little.
社団法人日本生物工学会の論文
1960-03-15