Studies on carbohydrate-metabolizing enzymes. 6. The action of potato phosphorylase (P-enzyme) on starch-type polysaccharides

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Abstract
The action of P-enzyme (potato phosphorylase) on amylopectin, glycogen and a subfraction of amylose has been investigated. Amylopectins are readily attacked but the extent of degradation (33-45%) is less than that of [beta]-amylolysis. P-Enzyme has only limited action on glycogen (3-21%) and hence differs from muscle phosphorylase. Oxygen treatment of amylose in either neutral or alkaline conditions causes a decrease in both degree of polymerization and phosphorolysis limit. The action patterns of P-enzyme and [beta]-amylase are compared.