Structures of Branched Dextrins Produced by Saccharifying α-Amylase of Bacillus subtilis

Abstract

The branched dextrins produced from waxy rice starch β-limit dextrin by Bacillus subtilis saccharifying α-amylse [EC 3. 2. 1. 1] were isolated by the multiple development paper chromatography and their chemical structures were investigated. The analyses using β-amylase [EC 3. 2. 1. 2], glucoamylase [EC 3. 2. 1. 3], pullulanase, and pullulan α-1, 4-glucoside hydrolase revealed that they were doubly branched dextrins with the following structures: 6³-α-(6²-α-glucosylmaltosyl)-maltotriose, 6³-α-, 6³-α-diglucosylmaltopentaose, and 6³-α-(6³-α-glucosylmaltotriosyl)-maltotriose. The results were discussed in connection with the interior structure of β-limit dextrin.