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Multiple Forms of Glucoamylase of Rhizopus Species
Author(s) -
Ueda S.,
Kano S.
Publication year - 1975
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19750270407
Subject(s) - starch , aspergillus oryzae , rhizopus oryzae , chemistry , rhizopus , amylase , food science , digestion (alchemy) , raw material , waxy corn , corn starch , chromatography , biochemistry , enzyme , organic chemistry , fermentation
The glucoamylase system of Rhizopus sp. was fractionated into two kinds of glucoamylase by using the corn starch adsorption technique supplemented by CM‐cellulose chromatography. One of these fractions, referred to as glucoamylase I, has a strong debranching activity and is highly active in raw starch digestion. The raw waxy corn starch digestion by glucoamylase I was accelerated by adding a‐amylase from Rhizopus sp. or from Aspergillus oryzae. The raw non‐waxy corn starch digestion by glucoamylase I was more difficult than the raw waxy corn starch digestion, which was also accelerated by adding α‐amylase from Aspergillus oryzae. On the other hand, another fraction, referred to as glucoamylase II, has a weak debranching activity and can not be adsorbed on raw starch. The raw waxy corn starch digestion by glucoamylase II was very weak, but was accelerated by adding α‐amylase from Rhizopus sp.