ABSTRACT
GA also can produce disaccharides of glucosyl residues linked to reducing-end arabinosyl, fructosyl, galactosyl, myo-inositol, lyxosyl, mannosyl, ribosyl, or xylosyl residues, as well as galactosyl-galactose, galactosylglucose, and mannosyl-glucose disaccharides (8). Although it was thought for many years that these so-called reversion reactions were catalyzed by glucosyltransferase impurities in GA preparations, it is now quite clear that GA itself is responsible for them (7, 8).
II. GLUCOAMYLASE IN FOODS
