Degradation, amylase table

Porosity characteristics also influence the degradation rate of blends containing intact starch grains. Amylase removal of starch from these films was not highly correlated with starch content, since films whose starch content was above possible "percolation thresholds" (6) were degraded at very different rates when starch content was not very different (Table I). 

Various theoretical models have been proposed to account for the distribution of products obtained on a-amylolysis. A comparison of experimental yields with those calculated for completely random hydrolysis shows that the action of higher-plant alpha-amylases cannot be explained in this way (see Table VII). The postulate that the enzymes degrade randomly to give small products (hexaose and shorter), which are resistant to further attack, does not predict yields in good agreement with experimental observation. If, however, certain bonds are assumed to be resistant to attack, whilst others are more susceptible, better agreement is obtained. For example, it has been proposed that cereal alpha-amylases do not readily attack the... 

The action of /8-amylase on starch partially degraded by the Bacillus macerans amylase was determined (Table XXVII). The amount of maltose decreases with decreasing degree of polymerization. When the... 

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