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

Research output: Contribution to journal › Article › peer-review

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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AU - Thomas, Gwen J.

AU - Whelan, W. J.

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