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 language | English |
|---|---|
| Pages (from-to) | 203-209 |
| Number of pages | 7 |
| Journal | Carbohydrate Research |
| Volume | 18 |
| Issue number | 2 |
| Publication status | Published - Jun 1971 |