On the Action of Bacillus macerans Amylase.

Purification and Properties of Yeast Invertase*

“…The possible presence of sulfhydryl groups in the enzyme was of considerable interest in view of the suggestion by Myrback and Willstaedt (1958) that iodine may inactivate invertase by oxidation of sulfhydryl groups. The analytical results presented in this paper indicate the presence of three SH groups/ mole which are accessible to iodoacetate in 8 m urea.…”

Review: A History of Cyclodextrins

“…During this period when the Schardinger dextrins were reaching maturity (1935–1950), we should also mention the studies of Evelyn B. Tilden and Claude S. Hudson (National Institute of Health, Maryland), ,,− Ralph W. Kerr (Research Laboratories of the Corn Products Refining Co.), − Karl Myrbäck (Institute of Organic Chemistry and Biochemistry, Stockholm), − and Marta Blinc (Mikrobiologie der König Alexander Universität, Ljubljana) , working on the bacteria that produce the dextrins. It is acknowledged that the enzyme in Bacillus macerans responsible for the conversion of starch into dextrin was discovered by the Americans Tilden and Hudson and given the name of cycloamylose glucanotransferase (CGTase or cyclodextrin glucanotransferase). , Tilden and Hudson isolated a cell-free enzyme preparation from B.…”

“…In the mid-1940s, the Swedish group of Myrbäck and the Americans working with Carl F. Cori (Department of Pharmacology, St. Louis, MO) described the action mechanism involved in the enzyme synthesis of Schardinger dextrins, in agreement with the results previously published by Freudenberg. ,− Cori, then Myrbäck, was the first to point out that the rate of hydrolysis of Schardinger dextrin was much slower in its initial phase than later on. According to French, , in the initial phase, the rate of hydrolysis of dextrins was 4–5-fold slower than in the final phases, and according to Myrbäck, it was 3-fold slower. An interesting observation was reported in several publications: ,, after a few days, the Schardinger dextrins formed under the action of B.…”

“…93,99−101 Cori, then Myrback, was the first to point out that the rate of hydrolysis of Schardinger dextrin was much slower in its initial phase than later on. According to French, 132,133 in the initial phase, the rate of hydrolysis of dextrins was 4−5-fold slower than in the final phases, and according to Myrback, 149 it was 3-fold slower. An interesting observation was reported in several publications: 151,155,156 after a few days, the Schardinger dextrins formed under the action of B. macerans gradually disappeared.…”

Denaturation and reactivity of invertase in frozen solutions

“…At -4°the total concentration of solute in the liquid part of a frozen system reaches about 2.0 m, and if the initial HC1 concentration is greater than the total of all other solutes, this is the acid concentration approached in the frozen system. Myrback and Willstaedt (1955) have reported that complete loss of invertase activity occurs by storage in 0.1 m HC1 for 24 hr, so a ca. 1 m concentration can be expected to be highly effective at -4°.…”