Microanalysis of Action Patterns of Amylolytic Enzymes: Identification of a Glucose-Forming Amylase in Japanese Radish Root

Abstract

A simple, rapid micro-method is described for identification and differentiation of amylases in a limited quantity of preparation. The method is a modification of the ‘oligosaccharide map’ procedure, involving chromatography of malto-oligosaccharides in one direction on a thin layer of microcrystalline cellulose (Avicel SF), incubation of the oligosaccharides with a small quantity of amylase preparation, separation of the hydrolytic products by chromatography in a second direction and location of the hydro-lytic products.
Partially purified amylase from the root of Japanese radish (Raphanus sztivus L. var. aconthiformis Makino) was analyzed by this method. β-Amylase [EC 3. 2. 1. 2] seemed to be the main component, with a glucose-forming amylase or glucoamylase [EC 3. 2. 1. 3] as a minor component.