Abstract
Hobson, Whelan and Peat1 showed that R-enzyme preparations from broad beans and from potatoes brought about the following changes in the properties of amylopectin: (a) an increase in the capacity to combine with iodine as reflected in the blue value2; (b) a reduction in the viscosity of solutions; (c) an enhanced susceptibility to β-amylolysis. Such preparations were also found by Whelan et al. 3,4 to catalyse the hydrolysis of the 1 : 6-glucosidic bonds of the limit dextrins produced by the action of salivary α-amylase on amylopectin.
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