“…Estimates of average outer chain lengths are based on /?-amylolysis values (percentage of maltose liberated on treatment with /?-amylase, the stepwise action of which on outer chains is arrested on approach to the branch points) of 45 to 55% (22,(24)(25)(26)(27)(28)(29). In common with glycogens from mammalian sources (Chapter 4, Volume 3), fungal glycogens are branched polysaccharides in which chains of 4-O-substituted a-D-glucopyranosyl units are occasionally interrupted by 4,6-di-O-substituted units, which form the branch points.…”