2.4.1.B34	9.06	-	amylose V	hydrolysis reaction, pH 5.0, 55°C	735507	
2.4.1.B34	36.22	-	amylose V	transfer reaction, pH 5.0, 55°C	735507	
2.4.1.B34	37	-	maltose	relaese of glucose, pH 4.7, 37°C	735534