The mechanism of carbohydrase action. Part I. The preparation and properties of maltodextrin substrates

W. J. Whelan, J. M. Bailey, P. J.P. Roberts

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Abstract

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 languageEnglish (US)
Pages (from-to)1293-1298
Number of pages6
JournalJournal of the Chemical Society (Resumed)
StatePublished - Dec 1 1953
Externally publishedYes

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ASJC Scopus subject areas

  • Chemistry(all)

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