Enzymic cleavage of the α-linkages in agarose, to yield agaro-oligosaccharides

Abstract An α-agarase was isolated from a Gram-negative marine bacterium that liquefies agar. The enzyme was purified by chromatography on diethylaminoethyl-cellulose (HO − form) buffered at pH 7.2. The purified enzyme specifically cleaves (1 →3)-α- L -linkages in agarose, yielding a homologous series of agaro-oligosaccharides. Agarotetraitol and agarohexaitol were characterized.