Distinguishable Action between Acid-stable and Neutral α-Amylases from Shochu Koji (Aspergillus kawachii)

Article abstract of DOI:10.1271/bbb.61.1617

Acid-stable (KAA) and neutral (KNA) α-amylases from shochu koji (A. kawachii) were purified and their actions towards maltooligosaccharides were studied. KAA could be distinguished from KNA by the following actions: with KAA, maltopentaose (G5) was preferentially hydrolyzed at the third glycoside bond, and the addition of potassium thiocyanate (KSCN) decreased the rate of CNP-release from 2-chloro-4-nitrophenyl-α-maltotrioside (CNP-G3).

Full text of DOI:10.1271/bbb.61.1617

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Distinguishable Action between Acid-stable and
Neutral α-Amylases from Shochu Koji (Aspergillus
kawachii)
Toshihiko Suganumaa, Naoyuki Nodaa, Hiroyuki Honboa & Kanefumi Kitaharaa
a Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima
University, 1–21–24 Korimoto, Kagoshima 890, Japan
Published online: 12 Jun 2014.
To cite this article: Toshihiko Suganuma, Naoyuki Noda, Hiroyuki Honbo & Kanefumi Kitahara (1997) Distinguishable Action
between Acid-stable and Neutral α-Amylases from Shochu Koji (Aspergillus kawachii), Bioscience, Biotechnology, and
Biochemistry, 61:9, 1617-1619, DOI: 10.1271/bbb.61.1617
To link to this article: http://dx.doi.org/10.1271/bbb.61.1617
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