Figure 7. HPAEC-PAD profile of the oligosaccharide mixtures formed upon incubation of maltoheptaose and amylose V with 25 μg ml⁻¹ of L. fermentum NCC 2970 GtfB and L. reuteri 121 GtfB for t = 10 min, 1 h, and 24 h (pH 5.5, 37 °C).

The identity of peaks was assigned using commercial oligosaccharide standards. G1, glucose; G2–G7, maltose to maltoheptaose.