Structure and enzyme reactions

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Abstract
With the system oil-starch-amylase, starch un- dergoes adsorption up to 34% in 0.5% solution. A small % of propyl alcohol and butyl alcohol diminishes the degree of adsorption of starch. About 5 % of the amylase appears to be inactivated. In the system soluble oval-bumin-starch-amylase, about 63% of the starch is adsorbed if the solution is shaken. About 30% of the amylase is adsorbed on the protein. If the system is shaken, the velocity is only slightly less than in the absence of protein. In the system caseinogen-glycogen-amylase, when the caseinogen is coagulated, the glycogen is occultated and only about 24% is hydrolyzed. In the system gelatin-starch-amylase, gelatin adsorbs the starch and inhibits the hydrolysis. The inhibition increases with concentration of the gelatin and is greater at 25[degree] than at 37[degree].

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