Polysaccharides of Baker's yeast. Part I. Glycogen

The method of "linkage analysis" of polysaccharides which involves the partial acid hydrolysis of a polysaccharide and the isolation (and characterisation) of the oligosaccharide fragments by charcoal chromatography has been applied to yeast glycogen and has resulted in the detection of only α-1:4- and α-1:6-types of glucosidic linkage. An essential part of the proof has consisted in the separation and isolation of maltose and izomaltose from the acid hydrolysate, readily accomplished on a charcoal column. The conclusion is reached that most, if not all, of the branch linkages are 1:6-links in the α-configuration.