The enzymic synthesis and degradation of starch. part xxi.* the dextrins synthesised by d-enzyme

Stanley Peat, William J. Whelan, G. W F Kroll

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Abstract

The dextrins synthesised by the action of D-enzyme on maltotriose have been isolated and shown to be products containing only α-1 : 4-glucosidic linkages. A convenient and economic method of preparing pure maltodextrins is thus provided.

Original languageEnglish
Pages (from-to)53-55
Number of pages3
JournalJournal of the Chemical Society (Resumed)
StatePublished - Dec 1 1956
Externally publishedYes

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ASJC Scopus subject areas

  • Chemistry(all)

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