FIG. 3.

TLC of reaction products formed from the activity of amylomaltase with maltooligosaccharides. Reaction mixtures (300 μl) containing 1% (wt/vol) substrate in 20 mM sodium acetate buffer (pH 5.5) and 5 mU of enzyme per ml (lanes 1), 10 mU of enzyme per ml (lanes 2), 50 mU of enzyme per ml (lanes 3), or no enzyme (lanes −) were incubated at 70°C for 6 h. Three microliters of each reaction mixture was analyzed by TLC. Lanes M contained standard maltooligosaccharides. G1, glucose; G6, maltohexaose.