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

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

Research output: Contribution to journalArticle

2 Citations (Scopus)

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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4 alpha-glucanotransferase
Dextrins
Starch
Economics
Degradation
Enzymes
maltotriose
maltodextrin

ASJC Scopus subject areas

  • Chemistry(all)

Cite this

The enzymic synthesis and degradation of starch. part xxi.* the dextrins synthesised by d-enzyme. / Peat, Stanley; Whelan, William J.; Kroll, G. W F.

In: Journal of the Chemical Society (Resumed), 01.12.1956, p. 53-55.

Research output: Contribution to journalArticle

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