The formation of branched glucans in sweet corn
The properties of a preparation of α-glucan branching glycosyl transferase (α-1,4-glucan:α-1, 4-glucan 6-glycosyltransferase E.C. 2.4.1.18) from sweet corn were studied by using amylose and amylopectin as substrates. The preparation behaved differently toward each substrate, with respect to pH optim...
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Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00039861_v116_nC_p1_Lavintman http://hdl.handle.net/20.500.12110/paper_00039861_v116_nC_p1_Lavintman |
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paper:paper_00039861_v116_nC_p1_Lavintman2023-06-08T14:24:52Z The formation of branched glucans in sweet corn Lavintman, Nelly citric acid glucosyltransferase mercury pectin plant extract polysaccharide animal article biosynthesis cereal chemistry electron microscopy enzymology liver maize pH rabbit temperature wheat Animal Cereals Chemistry Citrates Glucosyltransferases Hydrogen-Ion Concentration Liver Mercury Microscopy, Electron Pectins Plant Extracts Polysaccharides Rabbits Temperature Triticum Zea mays The properties of a preparation of α-glucan branching glycosyl transferase (α-1,4-glucan:α-1, 4-glucan 6-glycosyltransferase E.C. 2.4.1.18) from sweet corn were studied by using amylose and amylopectin as substrates. The preparation behaved differently toward each substrate, with respect to pH optimum, activation by citrate, and the effect of Hg++ and temperature. Similar extracts obtained from starchy maize, wheat, and barley were shown to have only Q-enzyme activity i.e., no action on amylopectin. Studies on substrate specificity showed that maltodextrins of average DP2 2 DP: degree of polymerization. above 22 served as substrates for sweet corn, starchy maize, and liver branching preparations. Electron micrographs of natural phytoglycogen are shown. © 1966. Fil:Lavintman, N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1966 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00039861_v116_nC_p1_Lavintman http://hdl.handle.net/20.500.12110/paper_00039861_v116_nC_p1_Lavintman |
institution |
Universidad de Buenos Aires |
institution_str |
I-28 |
repository_str |
R-134 |
collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
topic |
citric acid glucosyltransferase mercury pectin plant extract polysaccharide animal article biosynthesis cereal chemistry electron microscopy enzymology liver maize pH rabbit temperature wheat Animal Cereals Chemistry Citrates Glucosyltransferases Hydrogen-Ion Concentration Liver Mercury Microscopy, Electron Pectins Plant Extracts Polysaccharides Rabbits Temperature Triticum Zea mays |
spellingShingle |
citric acid glucosyltransferase mercury pectin plant extract polysaccharide animal article biosynthesis cereal chemistry electron microscopy enzymology liver maize pH rabbit temperature wheat Animal Cereals Chemistry Citrates Glucosyltransferases Hydrogen-Ion Concentration Liver Mercury Microscopy, Electron Pectins Plant Extracts Polysaccharides Rabbits Temperature Triticum Zea mays Lavintman, Nelly The formation of branched glucans in sweet corn |
topic_facet |
citric acid glucosyltransferase mercury pectin plant extract polysaccharide animal article biosynthesis cereal chemistry electron microscopy enzymology liver maize pH rabbit temperature wheat Animal Cereals Chemistry Citrates Glucosyltransferases Hydrogen-Ion Concentration Liver Mercury Microscopy, Electron Pectins Plant Extracts Polysaccharides Rabbits Temperature Triticum Zea mays |
description |
The properties of a preparation of α-glucan branching glycosyl transferase (α-1,4-glucan:α-1, 4-glucan 6-glycosyltransferase E.C. 2.4.1.18) from sweet corn were studied by using amylose and amylopectin as substrates. The preparation behaved differently toward each substrate, with respect to pH optimum, activation by citrate, and the effect of Hg++ and temperature. Similar extracts obtained from starchy maize, wheat, and barley were shown to have only Q-enzyme activity i.e., no action on amylopectin. Studies on substrate specificity showed that maltodextrins of average DP2 2 DP: degree of polymerization. above 22 served as substrates for sweet corn, starchy maize, and liver branching preparations. Electron micrographs of natural phytoglycogen are shown. © 1966. |
author |
Lavintman, Nelly |
author_facet |
Lavintman, Nelly |
author_sort |
Lavintman, Nelly |
title |
The formation of branched glucans in sweet corn |
title_short |
The formation of branched glucans in sweet corn |
title_full |
The formation of branched glucans in sweet corn |
title_fullStr |
The formation of branched glucans in sweet corn |
title_full_unstemmed |
The formation of branched glucans in sweet corn |
title_sort |
formation of branched glucans in sweet corn |
publishDate |
1966 |
url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00039861_v116_nC_p1_Lavintman http://hdl.handle.net/20.500.12110/paper_00039861_v116_nC_p1_Lavintman |
work_keys_str_mv |
AT lavintmannelly theformationofbranchedglucansinsweetcorn AT lavintmannelly formationofbranchedglucansinsweetcorn |
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1768546700803178496 |