Iodometric Determination of Maltose: A Rapid and Convenient Semi-micromethod for Determining Maltose in Studies of Amylase Action

Abstract

THE method briefly presented here for the iodometric determination of reducing sugar formed in the hydrolysis of starch by amylases was developed to meet the special

Spectrophotometric Method for Quantitative Evaluation of Early Stages of Hydrolyses of Branched Components of Starches by α-Amylases

“…However, when it is desirable to express the velocity of hydrolysis in terms of the glucosidic linkages broken, it is necessary to calibrate the absorption ratios against the free aldehyde groups formed. Such calibrations were carried out in this work by removing two samples simultaneously at intervals from a hydrolysis mixture containing swine pancreatic amylase and waxy maize starch and determining the absorption ratio ( ß) with one sample and the per cent theoretical glucose (5,14) with the other. The per cent theoretical glucose was determined by an iodometric method (5) that had been modified to give greater sensitivity (14)• Waxy maize starch concentrations of 0.05 and 0.025% and hydrolysis temperatures of 30°and 40°C.…”

The Application of Microchemistry to Biochemical Analysis

“…Disac charides, such as sucrose (166,178) and maltose (179), may also be determined by way of the hydrolytic products. Only a few acids may be determined in biological materials with any degree of confidence.…”