Beitrag zur Spezifität der Amylasen. Einwirkung von Amylasen auf Oxyäthylstärke.
- 1 January 1934
- journal article
- research article
- Published by Walter de Gruyter GmbH in Hoppe-Seyler´s Zeitschrift Für Physiologische Chemie
- Vol. 229 (4-6) , 213-218
- https://doi.org/10.1515/bchm2.1934.229.4-6.213
Abstract
The ethylene glycol ether of starch, prepared by reaction of ethylene oxide with alkaline starch solution, was attacked by [alpha]-amylase of pancreas or saliva, producing a fall in viscosity, but no reducing sugar. The substrate was not attacked by [beta]-amylase from wheat, even with the addition of amylokinase.This publication has 0 references indexed in Scilit: