Figure 8.

Transglycosylation of maltose by BaAG2 and ScMAL62. 20 µg/mL of the enzyme was reacted with 250 mM or 500 mM of maltose. Samples from the reaction mixtures were withdrawn at designated time points, heated to terminate the reaction and analyzed for sugar composition by HPLC as described in Materials and Methods, paragraphs 4.5. and 4.6. Total amount of detected saccharides at each time point was equalled to 100%. Products were identified using glucose, maltose, isomaltose, maltotriose and panose as references. SDs of two to three HPLC measurements at each time point were up to 20%.