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 language | English |
|---|---|
| Pages (from-to) | 714-722 |
| Number of pages | 9 |
| Journal | Journal of the Chemical Society (Resumed) |
| State | Published - Dec 1 1952 |
| Externally published | Yes |
Fingerprint
ASJC Scopus subject areas
- Chemistry(all)
Cite this
The enzymic synthesis and degradation of starch. Part XVI. The purification and properties of the β-amylase of soya bean. / Peat, Stanley; Pirt, S. J.; Whelan, William J.
In: Journal of the Chemical Society (Resumed), 01.12.1952, p. 714-722.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - The enzymic synthesis and degradation of starch. Part XVI. The purification and properties of the β-amylase of soya bean
AU - Peat, Stanley
AU - Pirt, S. J.
AU - Whelan, William J.
PY - 1952/12/1
Y1 - 1952/12/1
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=37049168356&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=37049168356&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:37049168356
SP - 714
EP - 722
JO - Journal of the Chemical Society
JF - Journal of the Chemical Society
SN - 0577-6171
ER -