Amylase and Corn Starch

Experiments with fraction MDI and malt a-amylase showed that about 5 % of the o-glucosidic linkages, that is, on the average one linkage 

The data of Table IX show that the composition of the a-dextrin mixture is nearly the same as in the case of the other starches investigated. Experiments with /3-amylase indicated that the fractions with M 1300 gave high yields of maltose and that the frr. tions with higher molecular weight gave only about 50% maltose. The results are the same as for potato and corn starch. Experiments with malt a-amylase 

Fraction Yield, % [ Id Mol. wt. maltose with /9- Fraction Yield, % [ ]d Mol. wt. maltose with /9- 

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