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By Hua Kuo-Feng

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Although it was earlier believed that p-amylase could degrade amylose for 100%, it was later found, with purified preparations, that degradati0'n proceeded only up to 70% (PEAT et al. 1949), and this has been c0'nfirmed by several authors. The interpretations however have been different. Whereas PEAT et al. (1952) assumed the presence of an auxiliary enzyme, called Z-enzyme, which would be able to 0'vercome the resistance of abn0'rmal linkages 0'f unkn0'wn nature in amylose, others (HOPKINS and BIRD 1953) th0'ught that Z-action was simulated by traces of a-amylase.

In some roasted starches, like tapioca, no separation of layers takes place in water, but the granules swell in the regular way. The isolation of layers in the described manner is independent of the X-ray diffraction pattern, as roasted wheat starch shows similar phenomena as described for potato, except that to obtain the same effect a higher roasting temperature is required. Swelling" Phenomena 29 At lower roasting temperatures large eccentric granules of potato starch show T-shaped clefts when observed in water, and gradually a series of such cracks lllay develop {Fig.

Reacted strongly with synthetic (dextrin-free) G-1-P, so that this fraction must contain primers (BADENHUIZEN et al. 1957). From DYAR'S work it would follow that these primers can diffuse out from frozen sections in water. They could be slowly removed from the inert protein fractions by washing; at the same time a fraction of pea phosphorylase could be isolated by fractionated precipitation. which needed a primer (MELAMED 1957). All these observations indicate that ill plants like peas and beans, carbohydrate primers may be firmly adsorbed to proteins, and consequently thev would be longer available after starvation than in other plants.

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