Enzymic polymerization of monosaccharides. I. The enzymic polymerization of d-galactose

M. J. Clancy, William J. Whelan

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

The α-galactosidase of fresh brewers' yeast, or a derived acetone powder, is able to polymerize d-galactose. In a typical experiment galactose was polymerized to the extent of 7.5%, some 60% appearing as 6-O-α-d-galactopyranosyl-d-galactose. Other products included the α-1 → 3-, α-1 → 4-, and α-1 → 5-galactobioses, this being the first synthesis of the last-named compound.

Original languageEnglish
Pages (from-to)724-729
Number of pages6
JournalArchives of Biochemistry and Biophysics
Volume118
Issue number3
StatePublished - Mar 20 1967
Externally publishedYes

Fingerprint

Monosaccharides
Galactose
Polymerization
Galactosidases
Acetone
Yeast
Powders
Saccharomyces cerevisiae
Experiments

ASJC Scopus subject areas

  • Molecular Biology
  • Biophysics
  • Biochemistry

Cite this

Enzymic polymerization of monosaccharides. I. The enzymic polymerization of d-galactose. / Clancy, M. J.; Whelan, William J.

In: Archives of Biochemistry and Biophysics, Vol. 118, No. 3, 20.03.1967, p. 724-729.

Research output: Contribution to journalArticle

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