Beitrag zur Spezifität der Amylasen. II. Über das Nichtauftreten von Reduktionsvermögen beim enzymatischen Abbau von aus Nativstärke gewonnener Oxyäthylstärke.

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Abstract
The product obtained by the reaction of alkaline potato starch with ethylene oxide was found to be an addition compound containing one ethylene oxide molecule per glucose residue in the starch molecule. This compound was attacked by pancreatic [alpha]-amylase, but not by [beta]-amylase. The reaction product had a greatly decreased viscosity, but showed no reducing action. It was apparently of high molecular weight despite its low viscosity, since it was not dialyzable through cellophane. Taka amylase and salivary amylase attacked the substrate very slowly.

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