Quantitative Determination of Anomeric Forms of Sugar Produced by Amylases

II. Gluc-Amylase-Isomaltose System

Abstract

Gluc-amylase (of Rh. Delemar)-catalyzed reaction for isomaltose having α-1, 6 glucosidic linkage has been carried out under the condi-tions of pH 4.5 (0.02 M acetate buffer) and 25°C throughout.
It has been demonstrated that only β-glucose is formed from non-reducing glucose residue when α-1, 6 glucosidic linkage was hydrolyzed by the enzyme.
The authors wish to express their thanks to Prof. K. Shibasaki of Tohoku University who supplied them isomaltose and to Mr.K. Takahashi who prepared glueamylase.