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, W. J. Whelan

Research output: Contribution to journalArticle

6 Scopus citations

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 (US)
Pages (from-to)714-722
Number of pages9
JournalJournal of the Chemical Society (Resumed)
DOIs
StatePublished - Jan 1 1952
Externally publishedYes

ASJC Scopus subject areas

  • Chemistry(all)

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