Abstract
Using preparations of dextrinogenic and saccharogenic amylase fractions of Black-koji amylase system, the conversion of starchess and glycogen was investigated. 1) The mode of conversion of amylous materials by dextrinogenic amylase fraction seems to be the same with that of malt α-amylase. 2) Saccharogenic amylase fraction hydro-lyzes the glutinous rice starch and glycogen completely to glucose in spite of the existence of 1, 6-linkage leaving no other sugar detectable by paper chromatography. 3) The adsorption treatment of this sac-charogenic amylase fraction with corn starch makes the hydrolysis of the β-LD from glycogen more difficult than that from potato starch just in opposition to the case with thee initial amylase fraction. It may, therefore, be considered here that some “debranching factor” exists in this amylase fraction. 4) Saccharogenic amylase fraction hydro lyzes potato starch to an extent of 90% leaving a sort of dextrin colored purple by iodine. Hence, it is suggested that potato starch has an anomalous linkage to the enzyme.
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