1950
DOI: 10.1042/bj0460319
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The selective hydrolysis of amylopectin and amylose by β-amylase

Abstract: The common starches are now generally recognized as consisting of a branched component (amylopectin) and a linear one (amylose), hydrolysable by fi-amylase which attacks the ac-glucosidic chains at

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Cited by 6 publications
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“…Lulla [144] has observed an increase in the viscosity of starch in the initial attack of a bacterial amylase on starch. Hopkins and Jha [135] have studied the hydrolytic action of 8-amylase on amylose and amylopectin, and Hirst and coworkers [131] have compared the action of (3-amylase on amylopectin and on glycogen. Barker, Bourne, Wil-kinson, and Peat [119] have reported on the properties of purified P-enzyme and Q-enzyme, and Gilbert and , Patrick [ 129 ] have reported that the latter compound has been crystallized.…”
mentioning
confidence: 99%
“…Lulla [144] has observed an increase in the viscosity of starch in the initial attack of a bacterial amylase on starch. Hopkins and Jha [135] have studied the hydrolytic action of 8-amylase on amylose and amylopectin, and Hirst and coworkers [131] have compared the action of (3-amylase on amylopectin and on glycogen. Barker, Bourne, Wil-kinson, and Peat [119] have reported on the properties of purified P-enzyme and Q-enzyme, and Gilbert and , Patrick [ 129 ] have reported that the latter compound has been crystallized.…”
mentioning
confidence: 99%