Barry V. McCleary

Measurement of cereal α-amylase: A new assay procedure

A new procedure for the assay of cereal α-amylase has been developed. The substrate is a defined maltosaccharide with an α-linked nitrophenyl group at the reducing end of the chain, and a chemical blocking group at the non-reducing end. The substrate is completely resistant to attack by β-amylase, glucoamylase and α-glucosidase and thus forms the basis of a highly specific assay for α-amylase. The reaction mixture is composed of the substrate plus excess quantities of α-glucosidase and glucoamylase. Nitrophenyl-maltosaccharides released on action of α-amylase are instantaneously cleaved to glucose plus free p-nitrophenol by the glucoamylase and α-glucosidase, such that the rate of release of p-nitrophenol directly correlates with α-amylase activity. The assay procedure shows an excellent correlation with the Farrand, the Falling Number and the Phadebas α-amylase assay procedures.

Measurement of β-amylase in cereal flours and commercial enzyme preparations

A procedure previously developed for the assay of cereal-flour β-amylase has been improved and standardised. The improved procedure uses the substrate p-nitrophenyl maltopentaose (PNPG5) in the presence of near saturating levels of α-glucosidase. PNPG5 is rapidly hydrolysed by β-amylase but less readily by cereal α-amylases. The substrate is hydrolysed by β-amylase to maltose and p-nitrophenyl maltotriose (PNPG3). With the levels of α-glucosidase used in the substrate mixture, PNPG3 is rapidly cleaved to glucose and p-nitrophenol, whereas PNPG5 is resistant to hydrolysis by the α-glucosidase. The assay procedure has been standardised for several β-amylases and the exact degree of interference by cereal α-amylases determined. The procedure can be readily applied to the selective measurement of β-amylase activity in cereal and malted cereal-flours.

Enzymatic modification of plant polysaccharides

Abstract Enzymes find widespread industrial use in the modification of the functional properties of plant polysaccharides both in vivo and in vitro . Reactions catalysed include depolymerization, debranching and de-esterification, depending on the specific enzyme or enzyme mixture employed and on the particular industrial requirement. Depolymerization of pentosans and/or barley β-glucans to destroy their viscosity-building properties is essential in starch and gluten manufacture, in the mashign of barley malt and in the production of maltosaccharide syrups. Depolymerization of pectin is required in juice clarification and to allow concentration. However, in other instances the aim may be to maintain or, at most, only slightly alter the molecular size of functional polysaccharides, i.e. in the conversion of guar galactomannan to a locust-bean type galactomannan and in the enzymic treatment of wheat-flour doughs. Enzymes may also be used to produce specific oligosaccharide fragments from polysaccharides and as diagnostic tools in the measurement of a particular polysaccharide in a mixture.

A new procedure for the measurement of fungal and bacterial α-amylase

A procedure for the measurement of fungal and bacterial α-amylase in crude culture filtrates and commercial enzyme preparations is described. The procedure employs end-blocked (non-reducing end)p-nitrophenyl maltoheptaoside in the presence of amyloglucosidase and α-glucosidase, and is absolutely specific for α-amylase. The assay procedure is simple, reliable and accurate.

Measurement of amyloglucosidase usingP-nitrophenyl β-maltoside as substrate

An enzyme-linked assay for the measurement of amyloglucosidase in commercial enzyme mixtures and crude culture filtrates is described. A method for the synthesis of the substrate employed,p-nitrophenyl β-D-maltoside, is also described. The substrate is used in the presence of saturating levels of β-glucosidase. With a range ofAspergillus sp. culture filtrates, an excellent correlation was found for values obtained with this assay and a conventional assay employing maltose as substrate with measurement of released glucose.