The limit dextrinase of the broad bean (Vicia faba L.)

Autor:	Ronald W. Gordon, David J. Manners, J. Roger Stark
Rok vydání:	1975
Předmět:	chemistry.chemical_classification Glycogen Chemistry fungi Organic Chemistry food and beverages Pullulan General Medicine Biochemistry Analytical Chemistry Glycogen debranching enzyme Vicia faba Hydrolysis chemistry.chemical_compound Amylopectin Limit dextrinase Dextrin
Zdroj:	Carbohydrate Research. 42:125-134
ISSN:	0008-6215
Popis:	A limit dextrinase has been isolated from broad-bean flour and purified 800-fold. The enzyme readily hydrolysed branched α-dextrins containing maltosyl or maltotriosyl side-chains, pullulan, and amylopectin β-limit dextrin. Glycogen β-limit dextrins and amylopectin were slowly hydrolysed, but glycogens were barely susceptible to hydrolysis. There was no evidence for the presence of a second debranching enzyme in broad beans.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::fd2d7f66ed90fe59557cfd1e237adaf4 https://doi.org/10.1016/s0008-6215(00)84105-1 Zobrazit plný text záznamu