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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| Formato: | JOUR |
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00039861_v116_nC_p1_Lavintman |
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| Sumario: | 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. |
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