Abstract
THE constituent of starch, usually called amylose, which consists of unbranched glucosidic chains, is hydrolysed by Î-amylase in step-wise fashion, two glucosidic residues being detached at a time. There is growing evidence that the chains in a sample of amylose are of widely varying lengths—a sort of a homologous series.
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References
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HOPKINS, R., JELINEK, B. Action of Î-Amylase on Amylose. Nature 164, 955–956 (1949). https://doi.org/10.1038/164955a0
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DOI: https://doi.org/10.1038/164955a0
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