The hydrolysis of the amylopectin of gelatinized waxy barley starch by Bacillus licheniformis α-amylase occurred in a non-random way, showing accumulation of smaller-size hydrolysis products. The hydrolysis of barley starch by Bacillus acidopullulyticus pullulanase also began with a rapid decrease in the molecular size of amylopectin, indicating that the enzyme was capable of hydrolyzing the α-1,6-linkages in the middle of the amylopectin molecule.
|Publication status||Published - 1993|
|MoE publication type||A1 Journal article-refereed|
|Event||Workshop on Cereal Polysaccharides - Le Croisic, France|
Duration: 4 Jun 1992 → 5 Jun 1992