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

M. J. Clancy, W. J. Whelan

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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 (US)
Pages (from-to)724-729
Number of pages6
JournalArchives of Biochemistry and Biophysics
Issue number3
StatePublished - Mar 20 1967


ASJC Scopus subject areas

  • Biophysics
  • Biochemistry
  • Molecular Biology

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