Krystallisierte Hexaose aus Stärke. (3. Mitteilung über enzymatische Amylolyse in der von M. Samec und E. Waldschmidt-Leitz begonnenen Untersuchungsreihe.)
- 1 January 1934
- journal article
- research article
- Published by Walter de Gruyter GmbH in Hoppe-Seyler´s Zeitschrift Für Physiologische Chemie
- Vol. 223 (1-2) , 76-80
- https://doi.org/10.1515/bchm2.1934.223.1-2.76
Abstract
When erythro-amylose is split by pancreatic amylase there appears a product which stops hydrolysis short of completion. When isolated, it had the properties of a hexaose and could be split by amylase but not by maltase; the cleavage products were maltose and glucosides. It melted with decomposition between 258 and 263[degree] and gave no color with iodine. Amylo-hexaose with the same properties was obtained from starch from Oryza glutinosa. This hexaose was broken up by either [alpha]- or [beta]-amylase and the products indicated the presence of both [alpha]- and [beta]-compounds in the hexaose. It corresponds to a polyose from cellulose and seems to prove the chain structure of starch.This publication has 1 reference indexed in Scilit:
- Über die beiden Komponenten der Malzdiastase, besonders mit Rücksicht auf die Mutarotation der bei der Hydrolyse der Stärke gebildeten Produkte.Hoppe-Seyler´s Zeitschrift Für Physiologische Chemie, 1930