Abstract: The Schardinger dextrins are a group of homologous oligosaccharides, obtained from the breakdown of starch by the action of Bacillus macerans amylase. They bear the name "Schardinger" in recognition of the fact that, Schardinger first identified Bacillus macerans and first described their preparation and properties in reliable detail. The Bacillus macerans enzyme is distinctive in that it degrades starch with the production of almost no reducing power. Even though most enzyme preparations have a detectable hydrolytic activity (as measured by increase in copper reducing values) yet this is exceedingly small in comparison with other amylases at extents of conversion, which are similar as judged by decrease in viscosity or iodine-staining ability. At present, it is still debatable whether B. macerans amylase preparations are mixtures of two (or more) amylases, of which one has hydrolytic activity and another produces crystalline dextrins, or whether the hydrolytic activity is an intrinsic property of the same enzyme that produces crystalline dextrins. Although the enzyme has been enriched many-fold, it has so far eluded attempts to bring it into well-defined crystalline form. The usual laboratory method for obtaining B. macerans amylase is to culture the organism on an autoclaved potato or oatmeal medium in the presence of calcium carbonate at 37-45° for 2-4 weeks.
Publication Year: 1957
Publication Date: 1957-01-01
Language: en
Type: article
Indexed In: ['crossref', 'pubmed']
Access and Citation
Cited By Count: 303
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