Amylopectin, composition hydrolysis

The enzymatic activity of isoamylase is determined by measuring the rate of hydrolysis of high-amylopectin starch and is expressed in isoamylase units (lAU). The isoamylase enzyme preparations contain at least 1.25 x 10 lAU/g and have the following composition total organic solids (TOS), approximately 4% water, approximately 58% maltose and glucose, approximately 37% and glycerol fatty acids, approximately 0.1%. 

Chromatographic and enzymic studies of the insoluble residues obtained by hydrolysis of various cereal starches with acid have suggested a new model for the structure of waxy maize amylopectin. A review dealing with the mechanism of action of a-amylases has discussed the compositions of the residual oligosaccharides. The results of a study of the catalytic activity of poly(acrylic acid-styrenesulphonic acid) towards amylose in aqueous solution at low pH indicated that interactions between the carboxy-groups of the copolymer and the hydroxy-groups of the substrate make no contribution to the rate of reaction. ... 

Saccharification is never complete. A residue of amylopectin, phosphates, and hemi-cellulose remains, its composition depending on the nature of the starch. Hydrolysis may be traced by means of the iodine test or by sugar estimation. 

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