Studies on carbohydrate-metabolising enzymes. Part XXVII. A comparison of the action of yeast isoamylase and bacterial pullulanase on amylopectin

R. B. Evans, David J Manners

Research output: Contribution to journalArticle

Abstract

The action of purified yeast isoamylase on amylopectin, like that of bacterial pullulanase, results in the hydrolysis of the outermost inter-chain linkages with the liberation of linear maltosaccharides having an average degree of polymerisation of approximately 15 D-glucose residues. This hydrolytic action distinguishes yeast isoamylase from yeast amylo-(1?6)-glucosidase, which acts by a combination of transferase and glucosidase activities. The products of enzyme action on amylopectin are discussed in relation to the probable molecular structure of the polysaccharide. © 1971.

Original languageEnglish
Pages (from-to)339-349
Number of pages11
JournalCarbohydrate Research
Volume20
Issue number2
Publication statusPublished - Dec 1971

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