The Action of macerans Amylase on the Fractions from Starch

Wilson, E. Justin; Schoch, Thomas John; Hudson, C. S.

doi:10.1021/ja01247a030

Cited by 117 publications

(39 citation statements)

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“…as LLunmodified" wheat starch. Amylose and amylopectin were prepared from it by butanol precipitation (28,33). T h e "Lintner" soluble starch was a commercial sample supplied by Merck and Co., Montreal.…”

Section: Experimental and Resultsmentioning

confidence: 99%

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STARCH SYNTHESIS IN CHLORELLA VULGARIS

Bailey

Neish

1954

Can. J. Biochem. Physiol.

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Chlorella z~ulgaris was found to deposit starch, in amounts up to 20% of the dry weight of the cells, when grown in a medium containing glucose. 'The cells clid not contain cellulose or chitin. 'The starch was difficult to eutract, being associated with an alkali-soluble, dextrorotatory, cell-wall polysaccharide. 'I'he starch, after extraction by a 26% sotution of calcium chloride a t 120°C., had properties quite similar to starches from higher plants. I t \\.as composed of aiilylose (30-10%) ancl a~nylopectin. Glucose-1-C14 \\.as incorporated into the starch, by growing cells, without much breakdown and resynthesis. Cellfree extracls, obtained from the alga, contained a phosphorylase and a branching enzyme similar to those of the potato. These brought about the synthesis of an amylopectin-glycogen type polysaccharide from glucose-1-phosphate. It is concl~~ded that the mechanism of starch syilthesis in Chlorella vulgaris is essentially the same as in higher plants.

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Section: Experimental and Resultsmentioning

confidence: 99%

“…isolated from C. vulgaris.was fractionated into amylose and amylopectin by butanol precipitation (28,33). T h e amylose fraction (8 mgm., 27%) gave an intense blue coloration with iodine (blue value 0.81, max.…”

Section: A N a D I A N J O U R N A L Of Biochemistry A N D Physiolomentioning

confidence: 99%

STARCH SYNTHESIS IN CHLORELLA VULGARIS

Bailey

Neish

1954

Can. J. Biochem. Physiol.

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“…The starches were air dried at 30°C and ground to pass a 200 mesh seive and kept in the dark for subsequent studies. The dried starches were defatted with hot ethanol (95%) for 20 hr as recommended by Wilson, Schoch & Hudson (1943).…”

Section: Isolation Of Starchmentioning

confidence: 99%

The effect of ionizing radiations on some physical and chemical properties of Pakistani rice:II. The effect on starch and starch fractions

Chaudhry¹,

Glew²

1973

Int J of Food Sci Tech

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The effect of ionizing radiations on starch and its fractions isolated from two varieties of irradiated Pakistani rice are reported in this paper. As the radiation dose was increased, the absolute density of the starch granules and gelatinization temperature of the starch were decreased. The iodine binding capacity, the p-amylolysis limit and the average chain length of the starch amyloses were decreased by radiation treatment which suggested that degradation of the molecule had taken place. The iodine binding capacity and the p-amylolysis limit of the starch amylopectins were increased as a result of radiation treatment.

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“…The a-and &forms are obtained in by far the greatest yield though over-all and individual yields vary according to the conditions of enzyme action (56). It is possible to obtain the dextrins in 70% yield from purified amylose (111).…”

Section: Dextrinsmentioning

confidence: 99%