The enzymic synthesis and degradation of starch. Part XVI. The purification and properties of the β-amylase of soya bean

Stanley Peat, S. J. Pirt, William J. Whelan

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6 Citations (Scopus)

Abstract

A method is described for the purification of the β-amylase of soya bean, the product of which is amorphous but is virtually free from Z-enzyme as well as from α-amylase and maltase. The elimination of Z-enzyme has been studied in detail and it is shown that for the structural analysis of amylaceous polysaccharides the purified soya-bean β-amylase is exactly equivalent to the crystalline enzyme of sweet potato. It is established that the amyloses of sago, tapioca, and maize are branched in the same way as potato amylose and that the branch points are attacked by Z-enzyme.

Original languageEnglish
Pages (from-to)714-722
Number of pages9
JournalJournal of the Chemical Society (Resumed)
StatePublished - Dec 1 1952
Externally publishedYes

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Amylases
Starch
Purification
Degradation
Amylose
Enzymes
Ipomoea batatas
Manihot
alpha-Glucosidases
Solanum tuberosum
Structural analysis
Zea mays
Polysaccharides
Crystalline materials

ASJC Scopus subject areas

  • Chemistry(all)

Cite this

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AU - Whelan, William J.

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