The mechanism of degradation of starch by amylases
- 1 April 1937
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 31 (4) , 586-590
- https://doi.org/10.1042/bj0310586
Abstract
Amylase, precipitated from cold water malt extract in 60% alcohol, promoted hydrolysis of a-amylodextrin in 2 stages: (1) relatively rapid hydrolysis to 40% the liberated sugar being maltose, but exhibiting so slight a mutarotation in the [alpha] sense as to indicate that [alpha] dextrins and [beta] maltose were the actual products, (2) very slow hydrolysis for a further 30% in which only glucose was formed.This publication has 1 reference indexed in Scilit:
- The mechanism of degradation of starch by amylasesBiochemical Journal, 1936