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Specificity of debranching enzymes
Specificity of debranching enzymes
- Source :
- Nature: New biology. 234(48)
- Publication Year :
- 1971
-
Abstract
- THE debranching enzymes are a most important group because, with the amylases and phosphorylases, they completely degrade starch and glycogen to the monosaccharide level. Some of the earlier preparations of debranching enzymes were not homogeneous and their use led to erroneous conclusions about their specificity. These views were later qualified by studies using more highly purified preparations. For example, some preparations of yeast isoamylase hydrolysed α-1,6-D-glucosidic linkages in both glycogen and oligosaccharide α-dextrins1, but the latter activity is now no longer ascribed to isoamylase2.
- Subjects :
- chemistry.chemical_classification
biology
Glycogen
Glycoside Hydrolases
Starch
General Medicine
Oligosaccharide
General Biochemistry, Genetics and Molecular Biology
Yeast
chemistry.chemical_compound
Enzyme
chemistry
Biochemistry
Polysaccharides
Terminology as Topic
biology.protein
Monosaccharide
Pectins
Isoamylase
Amylase
Maltose
Subjects
Details
- ISSN :
- 00900028
- Volume :
- 234
- Issue :
- 48
- Database :
- OpenAIRE
- Journal :
- Nature: New biology
- Accession number :
- edsair.doi.dedup.....bf979c58acf31d201de37e22b389f6dd