The hydrolysis of maltodextrins by a -amylase isolated from leaves of Vicia faba

Biochim Biophys Acta. 1972 Aug 28;276(2):491-507. doi: 10.1016/0005-2744(72)91010-8.
No abstract available

MeSH terms

  • Acetone
  • Amino Acids / analysis
  • Amylases / analysis
  • Amylases / isolation & purification*
  • Centrifugation, Density Gradient
  • Chromatography, Gel
  • Diffusion
  • Edible Grain / enzymology
  • Electrophoresis, Disc
  • Hydrogen-Ion Concentration
  • Hydrolysis
  • Kinetics
  • Maltose
  • Methods
  • Molecular Weight
  • Plant Cells
  • Plants / enzymology*
  • Polysaccharides*
  • Protein Binding
  • Species Specificity
  • Subcellular Fractions / enzymology
  • Triticum / enzymology
  • Ultracentrifugation

Substances

  • Amino Acids
  • Polysaccharides
  • Acetone
  • Maltose
  • Amylases