Distinguishable Action between Acid-stable and Neutral α-Amylases from Shochu Koji (Aspergillus kawachii)

Toshihiko SUGANUMA; Naoyuki NODA; Hiroyuki HONBO; Kanefumi KITAHARA

doi:10.1271/bbb.61.1617

Toshihiko SUGANUMA, Naoyuki NODA, Hiroyuki HONBO, Kanefumi KITAHARA

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Keywords: acid-stable α-amylase, 2-chloro-4-nitrophenyl-α-maltotrioside, Aspergillus kawachii, cleavage pattern, maltooligosaccharide

JOURNAL FREE ACCESS

1997 Volume 61 Issue 9 Pages 1617-1619

DOI https://doi.org/10.1271/bbb.61.1617

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Abstract

Acid-stable (KAA) and neutral (KNA) α-amylases from shochu koji (A. kawachii) were purified and their actions towards maltooligosaccharides were studied. KAA could be distinguished from KNA by the following actions: with KAA, maltopentaose (G5) was preferentially hydrolyzed at the third glycoside bond, and the addition of potassium thiocyanate (KSCN) decreased the rate of CNP-release from 2-chloro-4-nitrophenyl-α-maltotrioside (CNP-G3).

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