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KMID : 0903519860290030248
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1986 Volume.29 No. 3 p.248 ~ p.254
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Characterization of Bacterial α - Amylase by Determination of Rice Starch Hydrolysis Product
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Abstract
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The product specificity of Bacillus α-amylase on raw rice starch has been studied by using HPLC and scanning electron microscopy (SEM). Analysis of starch degradation products digested by α-amylase showed considerable differences between raw and gelatinized rice. The hydrolysis of raw rice starch resulted in formation of more glucose and maltose than those of gelatinized starch.
SEM revealed characteristic enzyme degradation patterns. Hollow curvatures w ere observed in gelatinized starch, indicating the substrate is hydrolyzed in the interior of the starch chain by Bacillus α-amylase. In contrast, raw starch were hydrolyzed from the end of the substrate, resulting in pinholes over the surface of the starch granules.
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