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Enzymic degradation of starch and

Myrback, Karl, Products of the Enzymic Degradation of Starch and Glycogen, III, 251-310... [Pg.458]

Karl MyrbAck, Products of the Enzymic Degradation of Starch and Glycogen 252 M. Stacey and P. W. Kent, The Polysaccharides of Mycobacterium tuberculosis 311 R. U. Lemieux and M. L. Wolfrom, The Chemistry of Streptomycin. 337... [Pg.335]

Maltose is 4-a-D-glucopyranosyl-p-D-glucopyranose. It is the major end product of the enzymic degradation of starch and glycogen by p-amylase and has a characteristic flavor of malt. Maltose is a reducing disaccharide, shows mutarotation, is fermentable, and is easily soluble in water. [Pg.110]

PRODUCTS OF THE ENZYMIC DEGRADATION OF STARCH AND GLYCOGEN 295 4. Action of Taka-amylase ... [Pg.295]

See other pages where Enzymic degradation of starch and is mentioned: [Pg.5]    [Pg.2]    [Pg.251]    [Pg.257]    [Pg.261]    [Pg.263]    [Pg.265]    [Pg.267]    [Pg.271]    [Pg.273]    [Pg.275]    [Pg.279]    [Pg.283]    [Pg.287]    [Pg.293]    [Pg.297]    [Pg.299]    [Pg.305]   


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