Limit dextrin, from starch

Figure 7.3 Primary products of the action of human salivary and porcine pancreatic a-amylases acting on starch. Seven of the primary products are hydrolyzed slowly at specific bonds (indicated by arrows) to give secondary products that are limit dextrins. (From Robyt and French13,19and Kainuma and French17 18)...

Limit Dextrins from Corn Starch hy Action of Malt Extract... 

Limit Dextrins from Barley Starch. In one experiment, barley starch paste was treated with malt extract, in a second experiment with purified malt amylase (Table XVII). The purified enzyme has yielded limit dextrins with chain lengths greater than those given by the malt extract, possibly because certain carbohydrases capable of attacking the limit dextrins have been removed in the purification or because of a lower stability of the purified enzyme. 

Limit Dextrins from Different Starches with Taka-amylase... 

The mobility of malted-barley a-amylase on electrophoresis in polyacrylamide gels containing starch or amylose or the P-limit dextrin from amylopectin was retarded completely at low concentrations of the enzyme, but it was not affected at high concentrations. ... 

The only example of this technique applied to the amylose component is that already described, of the action of Z-enzyme on the /3-limit dextrin. In the case of amylopectin, enzymic methods enable a distinction to be made between the proposed laminated and highly ramified structures (I and III, in Fig. 1, page 352). The method used by Peat and coworkers101 involves the successive action of /3-amylase and R-enzyme on waxy maize starch. /3-Amylolysis will degrade A-chains down to two or three units from the 6 —> 1-a-D interchain linkages. These latter linkages will protect the... 

This enzyme [EC 3.2.1.10] (also referred to as oUgo-1,6-glucosidase, sucrase-isomaltase, and limit dextrinase) catalyzes the hydrolysis of l,6-o -D-glucosidic linkages in isomaltose and dextrin products generated from starch and glycogen via a-amylase. See also Sucrase... 

In a maltodextrin process using enzyme-catalyzed conversion, the starch slurry (30% to 40% dry solids) is first pasted at a temperature of 80-90°C, and is then treated with a heat-stable bacterial alpha-amylase for liquefication. When stabilized with calcium ions, alpha-amylases from B. licheniformis or B. stearothermophilus can withstand temperatures of 90-105°C for at least 30 minutes,10 allowing sufficient process time to split the 1,4 bonds and form maltose and limit dextrins (see Chapter 7). 

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