Quantitative Determination of Anomeric Forms of Sugar Produced by Amylases

I. Gluc-Amylase-Phenyl-α-maltoside or Maltose System

Abstract

Reactions of phenyl α-maltoside or an equilibrium mixture of maltose catalyzed by glut-amylase of Rh. Delemar has been followed simultaneously by the optical rotation mea-surement and reducing power measurement at pH 4.5 (0.02 M acetate buffer) and 25°C.
A general method for following the time course of the amylase reaction of simple sub-strate and determining quantitatively the anomeric form of the hydrolytic product has been proposed.
Calculations show that glucose formed from non-reducing glucose residue is exclu-sively of β-form. These results indicate that the Walden inversion takes place inevitably at the time of reaction.
The authors wish to express their thanks to Prof. J. Fukumoto and Dr. Y. Tsujisaka of the Osaka Municipal Technical Research Institute who supplied them crystalline gluc-amylase of Rh. Delemar.