FIG. 5.

Chain length distribution of amylopectin after treatment with B. stearothermophilus neopullulanase. A reaction mixture (1.5 ml) consisting of 0.5% potato amylopectin and B. stearothermophilus neopullulanase (0.6 U) in 100 mM Mes-Na buffer (pH 6.0) was incubated at 50°C. After incubation for 0, 60, and 270 min, 270-μl samples were collected, and the reaction was terminated by heat treatment at 100°C for 5 min. The products were completely debranched by isoamylase as described previously (29). The solutions of the debranched products (25 μl; 100 μg each) were analyzed by HPAEC. The numbers with dots are degrees of polymerization.