PURIFICATION AND SUBSTRATE SPECIFICITY OF YEAST ISOAMYLASE

Yeast isoamylase was highly purified by means of salting-out with ammonium sulfate, chromatography on DEAE-cellulose, and gel filtration on Sephadex G-100. More than 200-fold purification was achieved through these procedures from crude yeast extract. While the purified enzyme did not attack α-1, 6-glucosidic linkages in panose, isopanose (6-malto-sylglucose), branched triose (4,6-diglucosylglucose), and isomaltosylmaltose (63-α-glucosylmaltotriose), it acted on α,β-limit dextrin to liberate glucose as well as maltose and higher oligosaccharides. Substrate specificity of the yeast isoamylase was discussed in comparison with that of plant and bacterial isoamylases (R-enzvme and pullulanase), and the mechanism of debranching of glycogen by yeast enzymes was also discussed. © 1969 Taylor and Francis Group LLC.