Studies on carbohydrate-metabolising enzymes. Part XXIV. The action of malted-rye alpha-amylase on amylopectin

D. J. Manners, J. J. Marshall

Research output: Contribution to journalArticle

Abstract

Amylopectin was digested with a purified alpha-amylase isolated from malted rye-flour. The products of enzyme action were D-glucose, maltose, maltotriose, and a series of branched alpha-limit dextrins having a degree of polymerisation =4; panose was not formed. The identity of the alpha-limit dextrins has been correlated with the ability of the enzyme to hydolyse some, but not all, of the a(1?4)-D-glucosidic linkages in the vicinity of the a-(1?6)-D-glucosidic inter-chain linkages. © 1971.

Original languageEnglish
Pages (from-to)203-209
Number of pages7
JournalCarbohydrate Research
Volume18
Issue number2
Publication statusPublished - Jun 1971

Fingerprint Dive into the research topics of 'Studies on carbohydrate-metabolising enzymes. Part XXIV. The action of malted-rye alpha-amylase on amylopectin'. Together they form a unique fingerprint.

  • Cite this