Abstract
Hobson, Whelan and Peat1 showed that R-enzyme preparations from broad beans and from potatoes brought about the following changes in the properties of amylopectin: (a) an increase in the capacity to combine with iodine as reflected in the blue value2; (b) a reduction in the viscosity of solutions; (c) an enhanced susceptibility to β-amylolysis. Such preparations were also found by Whelan et al. 3,4 to catalyse the hydrolysis of the 1 : 6-glucosidic bonds of the limit dextrins produced by the action of salivary α-amylase on amylopectin.
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References
Hobson, P. N., Whelan, W. J., and Peat, S., J. Chem. Soc., 1451 (1951).
Bourne, E. J., Haworth, W. N., Macey, A., and Peat, S., J. Chem. Soc., 924 (1948).
Whelan, W. J., and Roberts, P. J. P., Nature, 170, 748 (1952).
Whelan, W. J., and Bines, B. J., Biochem. J., 61, i (1955).
Harris, G., MacWilliam, I. C., and Phillips, A. W., Proc. Eur. Brew. Conv., Copenhagen, 1957 (in the press).
Hopkins, R. H., and Wiener, S., J. Inst. Brew., 61, 488, 493 (1955).
Kneen, E., and Spoerl, J. M., Proc. Amer. Soc. Brew. Chem., 20 (1948).
Witt, P. R., and Ohle, R. L., Proc. Amer. Soc. Brew. Chem., 28 (1948).
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MACWILLIAM, I. Heterogeneity of R-Enzyme. Nature 181, 1143–1144 (1958). https://doi.org/10.1038/1811143b0
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DOI: https://doi.org/10.1038/1811143b0
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