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KMID : 0370219620060020018
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Yakhak Hoeji
1962 Volume.6 No. 2 p.18 ~ p.22
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Studies on β-amylase of Radish
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Abstract
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Purified preparation of β-amylase is obtained from radish root by ths means of fractional precipitation with ammonium sulfate.
Purified preparation saccharifies the starch, β-maltose being formed. Dextrinization in the true sense does not take place. Hydrolyis ceases when approximately 50% of the theoretical yield of maltose is obthined and there remains a substance (to be β-limit dextrin) which gives a blue-violet with iodine, no glucose being formed.
Stability of preparation is optimal at pH 4~9 and more completely inactivated at 65° in fifteen minutes.
β-Amylase of radish exhibits optimal activity at ana near pH 5.0, which varied depending upon the buffer.
Calcium anf chloride ions do not effect the activities of enzyme.
The results of experiments with oxidizing, alkylating and mercaptide-forming reagants which have teen reported to be specific for sulfhydryl groups confirm that free sulfhydryl groups are essential to the activity of β-amylase from radish.
(Received September 6, 1962)
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