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Characterization of yeast amylolytic enzymes by HPLC maltooligosaccharides determination

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Biotechnology Techniques

Summary

A simple method for determination of starch hydrolysis degree by measurement of maltooligosaccharides using HPLC on SGX C-18 column with deionised water as mobile phase was presented. Separation of seven oligosaccharides in an order from glucose to maltoheptaose illustrated the action of two enzyme systems taking part of starch hydrolysis and following fermentation to ethanol.

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Authors and Affiliations

  1. Department of Biochemical Technology, Faculty of Chemical Technology, Slovak Technical University, Radlinského, 9, 812 37, Bratislava, Slovakia

    Zuzana Ciesarová, Daniela Šmogrovičová, Ján Šajbidor & Peter Magdolen

  2. Slovak Academy of Sciences, Institute of Chemistry, Dúbravská cesta, 9, 842 38, Bratislava, Slovakia

    Peter Magdolen

Authors
  1. Zuzana Ciesarová
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  2. Daniela Šmogrovičová
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  3. Ján Šajbidor
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  4. Peter Magdolen
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Ciesarová, Z., Šmogrovičová, D., Šajbidor, J. et al. Characterization of yeast amylolytic enzymes by HPLC maltooligosaccharides determination. Biotechnol Tech 9, 869–872 (1995). https://doi.org/10.1007/BF00158538

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  • DOI: https://doi.org/10.1007/BF00158538

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