FIGURE 1.

HPAEC-PAD chromatograms of reaction products of malto-oligosaccharides, catalyzed by CjAgd31B. A, incubation with maltose (10 mm; 6.5 mm enzyme; 30 min). Shoulder peaks are assumed to be transglycosylation products arising from contaminants in the commercial maltose preparation. B, incubation with maltotetraose (0.5 mm; 10-min reaction). Solid line, commercial maltotetraose sample prior to addition of enzyme; dotted line, enzyme reaction indicating production of maltotriose (M₃) and maltopentaose (M₅) by disproportionation. Commercial malto-oligosaccharides were used as standards to determine retention times. nC, nanocoulomb.