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JOINT ACTION OF α‐ AND β‐AMYLASES. I. DETERMINATION OF REDUCING GROUPS AND OF AMYLOLYTIC ACTIVITY
Author(s) -
Preece I. A.,
Shadaksharaswamy M.
Publication year - 1949
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1949.tb01392.x
Subject(s) - ferricyanide , maltose , amylase , chemistry , hydrolysis , starch , reducing sugar , biochemistry , enzyme , sugar
The convenient ferricyanide method of reducing group determination has the disadvantage, when applied to starch hydrolysis products obtained with α‐amylase, that it gives higher results than are obtained with copper methods; there is reason to suppose that the latter give the more correct results. Difficulty is thus introduced into the interpretation of amylase activity results when ferricyanide is used. The relationship between results of reducing group determination by the two methods has now been established for a range of α‐amylase conversion conditions, and it thus becomes possible for results obtained by one method to be expressed in terms of the other, whether as D.P. or α‐activity in Lintner degrees or as maltose equivalent; expression as maltose equivalent (copper reduction) is to be preferred.