The enzymic synthesis and degradation of starch. Part XVII. Z-Enzyme

Stanley Peat; Gwen J. Thomas; W. J. Whelan

doi:10.1039/jr9520000722

The enzymic synthesis and degradation of starch. Part XVII. Z-Enzyme

Stanley Peat, Gwen J. Thomas, W. J. Whelan

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4 Scopus citations

Abstract

Z-Enzyme, which supplements the action of β-amylase or phosphorylase on amylose, has been isolated from the soya bean as a freeze-dried powder free from α- and β-amylases. Its function is the hydrolysis of the limited number of branch links in amylose which act as barriers to β-amylolysis or phosphorolysis. Z-Enzyme is shown to be a β-glucosidase and its action on amylose is simulated by the β-glucosidase of sweet almonds. The form of the β-glucosidic links in amylose is discussed.

Original language	English (US)
Pages (from-to)	722-733
Number of pages	12
Journal	Journal of the Chemical Society (Resumed)
DOIs	https://doi.org/10.1039/jr9520000722
State	Published - 1952
Externally published	Yes

ASJC Scopus subject areas

Chemistry(all)

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abstract = "Z-Enzyme, which supplements the action of β-amylase or phosphorylase on amylose, has been isolated from the soya bean as a freeze-dried powder free from α- and β-amylases. Its function is the hydrolysis of the limited number of branch links in amylose which act as barriers to β-amylolysis or phosphorolysis. Z-Enzyme is shown to be a β-glucosidase and its action on amylose is simulated by the β-glucosidase of sweet almonds. The form of the β-glucosidic links in amylose is discussed.",

author = "Stanley Peat and Thomas, {Gwen J.} and Whelan, {W. J.}",

year = "1952",

doi = "10.1039/jr9520000722",

language = "English (US)",

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journal = "Journal of the Chemical Society",

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T1 - The enzymic synthesis and degradation of starch. Part XVII. Z-Enzyme

AU - Peat, Stanley

AU - Thomas, Gwen J.

AU - Whelan, W. J.

PY - 1952

Y1 - 1952

N2 - Z-Enzyme, which supplements the action of β-amylase or phosphorylase on amylose, has been isolated from the soya bean as a freeze-dried powder free from α- and β-amylases. Its function is the hydrolysis of the limited number of branch links in amylose which act as barriers to β-amylolysis or phosphorolysis. Z-Enzyme is shown to be a β-glucosidase and its action on amylose is simulated by the β-glucosidase of sweet almonds. The form of the β-glucosidic links in amylose is discussed.

AB - Z-Enzyme, which supplements the action of β-amylase or phosphorylase on amylose, has been isolated from the soya bean as a freeze-dried powder free from α- and β-amylases. Its function is the hydrolysis of the limited number of branch links in amylose which act as barriers to β-amylolysis or phosphorolysis. Z-Enzyme is shown to be a β-glucosidase and its action on amylose is simulated by the β-glucosidase of sweet almonds. The form of the β-glucosidic links in amylose is discussed.

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SN - 0577-6171

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The enzymic synthesis and degradation of starch. Part XVII. Z-Enzyme

Abstract

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