333. The enzymic synthesis and degradation of starch. Part XIV. R-enzyme

P. N. Hobson, W. J. Whelan, Stanley Peat

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Abstract

An enzyme (R-enzyme), which catalyses the scission of branch links in amylopectin, has been isolated from the potato and the broad bean as a stable amorphous powder. It is shown that R-enzyme operates by a purely hydrolytic process and that, unlike R-enzyme, it has no link-synthesising function. It is a "debranching" enzyme with respect to the predominant type of branch linkage in amylopectin, the 1:6-glucosidic link. It neither makes nor breaks chain-forming 1:4-links and has no action on amylose (synthetic or natural) or on the linear dextrins related to amylose. A convenient method of estimating the activity of R-enzyme is based on the fact that its action on amylopectin or limit β-dextrin is accompanied by a rise in the iodine-staining power of the substrate.

Original languageEnglish (US)
Pages (from-to)1451-1459
Number of pages9
JournalJournal of the Chemical Society (Resumed)
DOIs
StatePublished - Dec 1 1951
Externally publishedYes

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ASJC Scopus subject areas

  • Chemistry(all)

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