Open AccessStudies on enzyme action. IX.— The enzymes of yeast: amygdalase
Author(s) -
Robert John Caldwell,
Stephen Lewis Courtauld
Publication year - 1907
Publication title -
proceedings of the royal society of london. series b, containing papers of a biological character
Language(s) - English
Resource type - Journals
eISSN - 2053-9185
pISSN - 0950-1193
DOI - 10.1098/rspb.1907.0027
Subject(s) - invertase , maltase , yeast , enzyme , hydrolysis , glucosidases , biochemistry , chemistry , glycoside hydrolase
The number of the ‘Gazzetta Chimica Italiana’ published on February 12, 1907, contains a communication received by the editor on December 17, 1906, “Su le azioni idrolitiche diverse prodotto da un solo enzima,” by L. Marino and G. Serieano, in which the conclusion is arrived at that the resolution of amygdalin by an extract of yeast into glucose and amygdonitrilegluside is conditioned not by the enzyme maltase but by invertase. We have long been aware that maltase does not effect the hydrolysis of amygdalin and to this extent can confirm Marino and Sericano’s observation; but the conclusion that the cyanophoric glucoside is hydrolysed by invertase is not in accordance with our observations, which show that a specific enzyme, not hitherto recognised as a constituent of yeast, is the active agent in separating the glucose: it will be convenient to speak of this enzyme asamygdalase.