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) |
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Pages (from-to) | 722-733 |
Number of pages | 12 |
Journal | Journal of the Chemical Society (Resumed) |
DOIs | |
State | Published - 1952 |
Externally published | Yes |
ASJC Scopus subject areas
- Chemistry(all)