The Actions of the Two Types of Bacterial α-Amylase on Maltodextrin

The reducing products formed from maltodextrin in the initial stage of hydrolysis by saccharifying and liquefying amylases (BSA and BLA) of Bacillus subtilis have been separated and identified by paper chromatography and column chromatography on Sephadex. It was shown that the initial attack of BSA on maltodextrin occurred much more readily at the third or more inner bonds from the non-reducing end than at the other bonds. In the course of these hydrolyses, G 4 and G 5 produced as intermediates were attacked rapidly to produce reducing sugars of lower molecular weights. Some regularities found in the hydrolysis of maltodextrin by BSA were also supposed to be applicable, to some degree, to hydrolysis of starch and β-limit dextrin.