CONDENSATION OF GLUCOSE BY THE REVERSED HYDROLYSIS REACTION OF GLUCOAMYLASE .1. EFFECT OF BOTH D-GLUCOSE AND STARCH CONCENTRATIONS, TEMPERATURE, AND ENZYME CONCENTRATION

This investigation has been carried out in order to determine the main factors affecting the condensation of glucose by the reversed hydroly sis reaction of glucoamylase and to establish the optimum conditions w hich lead to produce refined glucose during the hydrolysis or starch b y reducing the predisposition to synthesis of oligosaccharides. Under the conditions used the synthesis of oligosaccharides was increased by increasing the concentration of dry substance as a starting material, which was either free glucose or starch. The enzyme catalyzed rapid f ormation of maltose and a slower synthesis of isomaltose from D-glucos e as a substrate, but after long reaction times (at equilibrium) the i somaltose concentration was higher than that of maltose. At a higher i nitial concentration of starch a large amount of oligosaccharides was resynthesised especially isomaltose, and the yield was significantly r educed with prolonged incubation times. By increasing the glucoamylase concentration the process kinetics was increased, but the final produ ct distribution and the equilibrium constants were not affected. High performance liquid chromatography (HPLC) was used to analyze synthetic products.