Abstract
α-Limitdextrin was prepared from amylopectin by the action of α-amylase. Its properties were studied.
1. α-Limitdextrin was stable against α-amylase for 48 hours.
2. The ratio of the rate constant of acid hydrolysis of α-limit-dextrin to that of amylose was about 1:3.
3. It was recognized by paper chromatography that α-limit-dextrin consisted of two or three kinds of reducing sugars. These results indicate that the α-Limitdextrin obtained by the author contains the compounds consisting mainly of α-1, 6-linkages.
The author wishes to express his gratitude to Prof. K. Kodama and Prof. H. Yoshikawa for their reading of the manuscript and kind advices. His thanks are also due to Mr. M. Hosoya for his valuable technical assistance in this study.
The research was supported in part by the Researdh Expenditure of the Minis-try of Education.
