A Study of the Concentration and Properties of Two Amylases of Barley Malt

Caldwell, M. L.; Doebbeling, S. E.

doi:10.1016/s0021-9258(18)75110-7

Journal of Biological Chemistry

1935

DOI: 10.1016/s0021-9258(18)75110-7

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A Study of the Concentration and Properties of Two Amylases of Barley Malt

M. L. Caldwell

S. E. Doebbeling

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1938

1947

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Cited by 10 publications

(1 citation statement)

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“…In general, amylase possesses an amyloclastic or starch-liquefying enzyme w'hich converts starch into dextrine and a saccharogenic or sugar-forming enzyme which hydrolyzes the starch or dextrine to maltose. These factors have been separated (2,6,11,15) and the observed differences in amylases are in large part associated with differing proportions of the two fractions; other factors may be involved, such as coaction of specific natural activators or inactivators of the starch degradation (S, 7, H, IB).…”

mentioning

confidence: 99%

Saccharification of Starchy Grain Mashes for the Alcoholic Fermentation Industry

Schoene¹,

Fulmer²,

Underkofler³

1940

Ind. Eng. Chem.

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mentioning

confidence: 99%

Saccharification of Starchy Grain Mashes for the Alcoholic Fermentation Industry

Schoene¹,

Fulmer²,

Underkofler³

1940

Ind. Eng. Chem.

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Dextrins in flour and yeast raised bread

Cunliffe¹

1947

J. Chem. Technol. Biotechnol.

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IX) has Professor Browning been able to state categorically that they possess a curative action.In conclusion I would emphasise what must already be apparent from what I have stated, that success in chemotherapy cannot be achieved without the co-operation of workers in several departments-chemid, biological, etc. This study has been made possible by co-operation with Prof. Browning and his colleagues at the Department of Bacteriology at Glasgow University and with the veterinary Research O f f i c e r s of our African colonies. It is in such amperation greatly extended that the future of chemotherapy lies; with the resources of biochemists and physical chemists added we may hope perhaps to see into the underyling processes of which in spite of the great advances of recent years I feel we understand so little.Bromley, Kent

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Die neueren Ergebnisse der Stärkeforschung II

Samec¹,

Blinc²

1939

Kolloid-Beih

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A Study of the Concentration and Properties of Two Amylases of Barley Malt

Cited by 10 publications

References 12 publications

Saccharification of Starchy Grain Mashes for the Alcoholic Fermentation Industry

Saccharification of Starchy Grain Mashes for the Alcoholic Fermentation Industry

Dextrins in flour and yeast raised bread

Die neueren Ergebnisse der Stärkeforschung II

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