Abstract: An enzyme from Bacillus macerans which converts starch into the well-characterized cyclic α-, β-, and γ-Schardinger dextrins (cyclohexaamylose, cycloheptaamylose, cyclooctaamylose) produces at the same time small amounts of higher molecular weight dextrins. These higher dextrins, not isolable by selective complex formation, were separated by high temperature cellulose column chromatography and designated δ-, ϵ-, ζ, η-, and θ-dextrins. Evidence from dialysis, ultracentrifugal analysis, optical rotation, chromatographic mobility, enzymic hydrolysis, and fragmentation analysis indicates that the δ-dextrin is a higher homolog of the α-, β-, and γ-dextrins (cyclononaamylose). The higher fractions (ϵ, ζ, η, and θ) are mixtures of purely α −1 → 4-linked cyclic molecules with "branched" cyclic molecules and branched open-chain dextrins.
Publication Year: 1965
Publication Date: 1965-07-01
Language: en
Type: article
Indexed In: ['crossref', 'pubmed']
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Cited By Count: 130
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