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ACTION PATTERN OF BACILLUS LICHENIFORMIS ALPHA‐AMYLASE ON ORDINARY, WAXY, AND HIGH‐AMYLOSE CORN STARCHES AND THEIR HYDROXYPROPYL DERIVATIVES
Author(s) -
INGLETT G.E.
Publication year - 1987
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1987.tb00124.x
Subject(s) - amylose , bacillus licheniformis , amylopectin , chemistry , starch , hydrolysis , food science , amylase , polysaccharide , oligosaccharide , alpha amylase , waxy corn , maize starch , chromatography , organic chemistry , enzyme , bacteria , biology , bacillus subtilis , genetics
The action of thermally stable alpha‐amylase from Bacillus licheniformis on ordinary, waxy and high‐amylose corn starches and their hydroxypropyl derivatives gave distinctive patterns of malto‐oligosaccharide products that were dependent on conversion time. These alpha‐amylolysis patterns of the various starches were derived from high performance liquid chromatographic analyses of the oligosaccharide compositions produced at various levels of hydrolysis. The products from amylolysis at high substrate concentrations (20–30%) and elevated temperature (95°C) suggest an endo‐specific hydrolysis of the amylose and amylopectin chains to give a trio product‐specificity for the formation of DP 5 , DP 3 , and DP 2 oligosaccharides. These results confirm and expand the studies by Saito (1973) and Nakakuki et al. (1984), who found that B. licheniformis amylase degraded a 1% solution of short‐chain amylose at 40° to give mainly DP 5 and DP 3 oligomers. The hydroxypropyl groups on ordinary, waxy and high‐amylose starch derivatives greatly hindered alpha‐amylolysis, but the action patterns were essentially the same.