
The mechanism of action of α-amylase from Lactobacillus fermentum on maltooligosaccharides
Keywords: HPAEC, high performance anionic exchange chromatography; PAD, pulsed amperometric detection; FERMENTA, Lactobacillus fermentum α-amylase; PPA, porcine pancreatic α-amylase; AMY, barley α-amylase; G1, glucose; G2, maltose; G3, maltotriose; G4, maltotetraos