Abstract
Experiments described in this paper confirm the view that β-malt amylase selectively hydrolyzes one portion of the starch substance; this fraction (approximately 60% of the starch substance) is transformed into maltose and there remains a residual non-reducing fraction (erythrogranulose) which retains the property of iodine coloration. With regard to α-malt amylase, several lines of evidence indicate that this enzyme does not exert a selective action upon the erythrogranulose fraction, as is suggested in a current theory of starch constitution, but that it induces the breakdown of both fractions. In this case the reducing products do not consist exclusively of maltose.
Publisher
Canadian Science Publishing
Subject
Pharmacology (medical),Complementary and alternative medicine,Pharmaceutical Science
Cited by
19 articles.
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