Roberts and Whelan1 have shown that the action of salivary α-amylase on amylose is consistent with the view that the enzyme can hydrolyse any except the terminal α-1:4-linkages. This leads to the formation of maltose and maltotriose. Similar studies using the linear maltodextrins2 have confirmed this hypothesis3. We now wish to make a preliminary report of the action of this enzyme on glycogen and amylopectin.
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