The partial acid hydrolysis of potato amylose, followed by fractionation of the products on a column of charcoal-Celite, leads to the isolation in pure form of a series of linear dextrins of which maltose is the lowest typical member. Certain physical properties of the maltodextrins are described, together with an account of their hydrolysis by β-amylase.
|Original language||English (US)|
|Number of pages||6|
|Journal||Journal of the Chemical Society (Resumed)|
|State||Published - Dec 1 1953|
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