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

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.