An enzymic method for the determination of the degree of polymerisation of glucans

The DEVELOPMENT OF Β-D-Glucanases DURING THE GERMINATION OF BARLEY AND THE EFFECT OF KILNING ON INDIVIDUAL ISOENZYMES†

“…The latter suggestion is promoted by studies on oat and maize colcoptiles.17-30 Cell walls from these tissues contained firmly bound enzymes which released glucose and mixedlinkage p-glucan on incubation. [17][18][19][20][21][22][23][24][25][26][27][28][29][30] Cellobiase activity appeared as a single elution peak throughout steeping and germination (Figures 3a-d) but could be separated into two peaks of activity by chromatofocusing.12 In relation to these results, Manners and Marshall24 reported the presence of at least two pglucosidases in barley which do not develop during germination.…”

“…Cellobiase activity fell by approximately one third during kilning (Figures 3c, d), the severity of the kilning process affecting the degree of loss. [24][25][26][27][28][29][30][31][32][33][34] Effect ofgibberellic acid on individual malt enzymes A preliminary examination of gibbcrellic acid (GA3) stimulated malt extract indicated an increase in endo-1,3; 1,4-P-glucanase activity of 5-fold and in endo-l,3-Pglucanase activity of 3-fold (Table I, Figure 3e). By specific activity, however, the corresponding changes were an increase of 30% and a decrease of 20% respectively (Table 1).…”

“…27 In contrast, the endo-1,3-P-D-glucanase (E.C.3.2.1.39) and endo-1.3;l,4-P-D-glucanasc (E.C.3.2.1.73) activities were concluded to be constitutive to the germinating barley grain. [24][25][26][27][28][29][30][31][32][33][34][35][36][37][38] Endo-1,3-P-glucanase has been isolated from both germi nated and kilned barley malt by several investigators. i23>28…”

Structure of Dextran Synthesized by Dextrin Dextranase fromAcetobacter capsulatusATCC 11894

“…The reduced sugar thus obtained was hydrolyzed in 2 N sulfuric acid at 100°C for 30min, then neutralized with BaC0 3 . Glucose and sorbitol as the products by hydrolysis were measured by the method of Miwa et al 12 ) and Manners et al, 13) respectively. DPs were calculated…”

The Structures of Phosphoryl Oligosaccharides Prepared from Potato Starch

“…The sample (2 mM, 60 p.1) was reduced by adding 5,u1 of 3% NaBH 4 dissolving in a 0.01 N NaOH solution at 40°C for 1 h. The reduced sample was hydrolyzed with 0.7N HCI at 100"C for 4h. The reducing end was measured as sorbitol by the method of Manners et al, 11) and glucose was measured by the method of Miwa et al 10 ) DP values were calculated as…”