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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1966
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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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