THE HIGH MALTOSE-FORMING ALPHA-AMYLASE OF SACCHAROMONOSPORA-VIRIDIS -MECHANISMS OF ACTION

The thermophilic actinomycete, Saccharomonospora viridis produces a th ermostable alpha-amylase which forms 63% (w/w) maltose on hydrolysis o f starch. Maltotriose and maltotetraose are the only intermediate prod ucts observed during this reaction, with maltotriose accumulating to 4 0% (w/w). Both unimolecular and multimolecular mechanisms (transfers a nd condensation) have been shown to occur during the concentration-dep endent degradation of maltotriose and maltotetraose. Such reactions re sult in the almost exclusive formation of maltose from maltotriose at high initial concentration. These mechanisms of action result in the p roduction of the high levels of maltose obtained upon hydrolysis of st arch and related substrates.