Isoamylase hydrolysates

Several variations on these production methods also exist, such as the use of immobilized CGTase (2i, 22), continuous ultrafiltration 23) and the use of isoamylase to increase CD yield. Variations of purification methods include the addition of glucoamylase to degrade non-CD starch hydrolysates to simply separation and the use of various S3mthetic ion exchange resins in chromatographic separations 24-26) and acuity columns (27),... 

Pseudomonas species isoamylase has been shown to have little action on starch granules. Pseudomonas isoamylase has been shown to hydrolyse (1 6)-... 

Glycogen is a utUisable polysaccharide. In food, it is hydrolysed by hydrolases (a-amylase and fS-amylase) in the same way as starch. The branched dextrins formed are further broken down by isoamylase to maltose and glucose. 

The substrate specificities of purified limit dextrinases from ungerminated oats (Avena sativa) and rice Oryza sativd) have been compared with that of a bacterial isoamylase/ The cereal enzymes are able to hydrolyse a-(l 6)-D-glucosidic linkages in oligosaccharides, a-dextrins, pullulan, amylopectin, and the -limit dextrins of amylopectin and glycogen, but are unable to hydrolyse glycogens. 

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