The enzymic synthesis and degradation of starch. Part XXII. Evidence of multiple branching in waxy-maize starch. A correction

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

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The yield of maltose + maltotriose obtained when waxy-maize β-dextrin is treated with R-enzyme is 12.8%. In our previous Note,1 the yield was erroneously given as 5.3%. Additional evidence confirms that the molecule of the β-limit dextrin, and hence that of the parent amylopectin, is multiply branched on the random pattern postulated by K. H. Meyer. The different modes of action of R-enzyme on waxy-maize amylopectin, potato amylopectin, and animal glycogen allow the α-1 : 6-branch linkages to be classified in three groups, according to their positions in the molecule. An enzymic method of assay of basal-chain length is described.

Original languageEnglish (US)
Pages (from-to)3006-3010
Number of pages5
JournalJournal of the Chemical Society (Resumed)
StatePublished - Dec 1 1956
Externally publishedYes


ASJC Scopus subject areas

  • Chemistry(all)

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