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THE FUNCTIONS OF MALT α‐AMYLASE
Author(s) -
Hopkins R. H.
Publication year - 1950
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.2050-0416.1950.tb01533.x
Subject(s) - amylase , starch , chemistry , enzyme , biochemistry , hydrolysis , food science
The hypothesis that malt amylase contains no α‐amylase but consists of the saccharifying or β‐amylase associated with a non‐saccharifying liquefying enzyme is untenable. Whilst there may be present a phosphatase or other non‐saccharifying enzyme which contributes to starch liquefaction, an a‐amylase is present in addition to the /3‐amylase which was present in the ungerminated barley. Whenever lique faction of potato starch was promoted by α‐amylase reducing power was developed, and no preparation of the amylase was obtained from malt which failed to exhibit this property, but no Inorganic phosphate was liberated, lnactivation of any traces of β‐amylase present by oxidation with very dilute iodine failed to deprive the α‐enzyme of its characteristic activity on starch (and dextrins). The saccharifying activity of malt a‐amylase is not to be attributed to traces of the β‐enzyme, for the detection of which a sensitive method has been devised.