| abstract |
Disclosed is a novel amylase which mainly forms maltohexaose and maltoheptaose when reacted with starch, but does not substantially hydrolyze maltohexaose and an oligosaccharide of lower molecular than maltohexaose. The amylase can be prepared from microorganisms of the genus Alcaligenes, and has a relatively-high optimum temperature and thermal stability, as well as a relatively-wide range of optimum pH and pH stability. By using the amylase, saccharide compositions rich in maltohexaose and/or maltoheptaose or those rich on maltohexaitol and/or maltoheptaitol can be readily prepared in an industrial scale, and the saccharide compositions thus obtained can be used in a variety of food products, cosmetics and pharmaceuticals. |