The enzymic synthesis and degradation of starch. Part X. The phosphorylase and Q-enzyme of broad bean. The Q-enzyme of wrinkled pea

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

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

Q-Enzyme, which converts amylose into amylopectin and which, with phosphorylase and glucose-1 phosphate, is responsible for the synthesis of amylopectin, has been isolated (as a stable freeze-dried powder) from the broad bean and the wrinkled pea. These preparations exert the same function as the Q-enzyme of potato. The phosphorylase of bean has also been isolated and shown to be closely similar to that of the potato. It is concluded that the mechanism of starch synthesis in these three plants is the same. Methods of removing α-amylase impurity from phosphorylase and Q-enzyme preparations have been investigated and a reliable test for α-amylase in the presence of other enzymes is described. The phosphorylase has been almost entirely freed from α-amylase, but a complete separation of this impurity from Q-enzyme has not been achieved. In the course of these investigations the presence of a "debranching" enzyme has been established. This will be the subject of a later communication.

Original languageEnglish
Pages (from-to)3566-3573
Number of pages8
JournalJournal of the Chemical Society (Resumed)
StatePublished - Dec 1 1950
Externally publishedYes

Fingerprint

1,4-alpha-Glucan Branching Enzyme
Phosphorylases
Peas
Starch
Amylases
Amylopectin
Degradation
Solanum tuberosum
Impurities
Amylose
Enzymes
Powders
Communication

ASJC Scopus subject areas

  • Chemistry(all)

Cite this

@article{d1f56320b3c943e48366e5f975309503,
title = "The enzymic synthesis and degradation of starch. Part X. The phosphorylase and Q-enzyme of broad bean. The Q-enzyme of wrinkled pea",
abstract = "Q-Enzyme, which converts amylose into amylopectin and which, with phosphorylase and glucose-1 phosphate, is responsible for the synthesis of amylopectin, has been isolated (as a stable freeze-dried powder) from the broad bean and the wrinkled pea. These preparations exert the same function as the Q-enzyme of potato. The phosphorylase of bean has also been isolated and shown to be closely similar to that of the potato. It is concluded that the mechanism of starch synthesis in these three plants is the same. Methods of removing α-amylase impurity from phosphorylase and Q-enzyme preparations have been investigated and a reliable test for α-amylase in the presence of other enzymes is described. The phosphorylase has been almost entirely freed from α-amylase, but a complete separation of this impurity from Q-enzyme has not been achieved. In the course of these investigations the presence of a {"}debranching{"} enzyme has been established. This will be the subject of a later communication.",
author = "Hobson, {P. N.} and Whelan, {William J.} and Stanley Peat",
year = "1950",
month = "12",
day = "1",
language = "English",
pages = "3566--3573",
journal = "Journal of the Chemical Society",
issn = "0577-6171",
publisher = "Chemical Society",

}

TY - JOUR

T1 - The enzymic synthesis and degradation of starch. Part X. The phosphorylase and Q-enzyme of broad bean. The Q-enzyme of wrinkled pea

AU - Hobson, P. N.

AU - Whelan, William J.

AU - Peat, Stanley

PY - 1950/12/1

Y1 - 1950/12/1

N2 - Q-Enzyme, which converts amylose into amylopectin and which, with phosphorylase and glucose-1 phosphate, is responsible for the synthesis of amylopectin, has been isolated (as a stable freeze-dried powder) from the broad bean and the wrinkled pea. These preparations exert the same function as the Q-enzyme of potato. The phosphorylase of bean has also been isolated and shown to be closely similar to that of the potato. It is concluded that the mechanism of starch synthesis in these three plants is the same. Methods of removing α-amylase impurity from phosphorylase and Q-enzyme preparations have been investigated and a reliable test for α-amylase in the presence of other enzymes is described. The phosphorylase has been almost entirely freed from α-amylase, but a complete separation of this impurity from Q-enzyme has not been achieved. In the course of these investigations the presence of a "debranching" enzyme has been established. This will be the subject of a later communication.

AB - Q-Enzyme, which converts amylose into amylopectin and which, with phosphorylase and glucose-1 phosphate, is responsible for the synthesis of amylopectin, has been isolated (as a stable freeze-dried powder) from the broad bean and the wrinkled pea. These preparations exert the same function as the Q-enzyme of potato. The phosphorylase of bean has also been isolated and shown to be closely similar to that of the potato. It is concluded that the mechanism of starch synthesis in these three plants is the same. Methods of removing α-amylase impurity from phosphorylase and Q-enzyme preparations have been investigated and a reliable test for α-amylase in the presence of other enzymes is described. The phosphorylase has been almost entirely freed from α-amylase, but a complete separation of this impurity from Q-enzyme has not been achieved. In the course of these investigations the presence of a "debranching" enzyme has been established. This will be the subject of a later communication.

UR - http://www.scopus.com/inward/record.url?scp=37049156391&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=37049156391&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:37049156391

SP - 3566

EP - 3573

JO - Journal of the Chemical Society

JF - Journal of the Chemical Society

SN - 0577-6171

ER -