Multi-branched nature of amylose and the action of debranching enzymes

Convenient and sensitive methods are described for analyses of the reducing and non-reducing residues of amylose. The multi-branched nature of amylose samples from several plant sources was revealed quantitatively by these methods. Pseudomonas isoamylase partially (30%) split the branch linkage of potato amylose. The concurrent action of Aerobacter pullulanase and sweet-potato beta-amylase hydrolysed the amylose completely.