Changes of Carbohydrate Composition During Enzymatic Hydrolysis of Starch with Mycolase Participation

33% in d.s. potato starch liquefied with bacterial α‐amylase to DE 20 was saccharified 48 h with Mycolase alone to DE 55.5. In adequate conditions at different enzyme dosages hydrolyzates of the maltose content of 50.4 to 65.8% in d.s. could be obtained. When potato starch liquefied to DE 20 was saccarified 48 h with mycolase in cooperation with glucoamylase at different ratios of enzyme dosages to DE 64.9‐72.3, hydrolyzates of the glucose contents of 37.3‐49.8% and the maltose contents of 54.9‐34.2% in d.s. could be obtained. Characteristic were hydrolyzates saccharified to DE 69 which had gloncose content 41.3% and maltose content 42.8% in d.s., that are practically similar contents of those sugars.