STUDIES ON ENZYME ACTION : XVIII. THE SACCHAROGENIC ACTIONS OF POTATO JUICE.

The saccharogenic enzymes present in potato juice were studied. The actions were followed upon the substances present in the juice and upon added sucrose, maltose, and soluble starch. Sucrase and amylase were found to be present in the juice. No indication of a maltase was obtained. The sucrase show...

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Detalles Bibliográficos
Autores principales: McGuire, Grace, Falk, K. George
Formato: Texto
Lenguaje:English
Publicado: The Rockefeller University Press 1920
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2140365/
https://www.ncbi.nlm.nih.gov/pubmed/19871804
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author McGuire, Grace
Falk, K. George
author_facet McGuire, Grace
Falk, K. George
author_sort McGuire, Grace
collection PubMed
description The saccharogenic enzymes present in potato juice were studied. The actions were followed upon the substances present in the juice and upon added sucrose, maltose, and soluble starch. Sucrase and amylase were found to be present in the juice. No indication of a maltase was obtained. The sucrase showed optimum conditions for action at pH 4 to 5, the amylase at pH 6 to 7, both upon the starch present in the juice and upon added soluble starch. The action of a yeast sucrase preparation upon the juice showed the presence of sucrose (or raffinose) in a concentration of the order of magnitude of 1 per cent.
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spelling pubmed-21403652008-04-23 STUDIES ON ENZYME ACTION : XVIII. THE SACCHAROGENIC ACTIONS OF POTATO JUICE. McGuire, Grace Falk, K. George J Gen Physiol Article The saccharogenic enzymes present in potato juice were studied. The actions were followed upon the substances present in the juice and upon added sucrose, maltose, and soluble starch. Sucrase and amylase were found to be present in the juice. No indication of a maltase was obtained. The sucrase showed optimum conditions for action at pH 4 to 5, the amylase at pH 6 to 7, both upon the starch present in the juice and upon added soluble starch. The action of a yeast sucrase preparation upon the juice showed the presence of sucrose (or raffinose) in a concentration of the order of magnitude of 1 per cent. The Rockefeller University Press 1920-01-20 /pmc/articles/PMC2140365/ /pubmed/19871804 Text en Copyright © Copyright, 1920, by The Rockefeller Institute for Medical Research This article is distributed under the terms of an Attribution–Noncommercial–Share Alike–No Mirror Sites license for the first six months after the publication date (see http://www.rupress.org/terms). After six months it is available under a Creative Commons License (Attribution–Noncommercial–Share Alike 4.0 Unported license, as described at http://creativecommons.org/licenses/by-nc-sa/4.0/).
spellingShingle Article
McGuire, Grace
Falk, K. George
STUDIES ON ENZYME ACTION : XVIII. THE SACCHAROGENIC ACTIONS OF POTATO JUICE.
title STUDIES ON ENZYME ACTION : XVIII. THE SACCHAROGENIC ACTIONS OF POTATO JUICE.
title_full STUDIES ON ENZYME ACTION : XVIII. THE SACCHAROGENIC ACTIONS OF POTATO JUICE.
title_fullStr STUDIES ON ENZYME ACTION : XVIII. THE SACCHAROGENIC ACTIONS OF POTATO JUICE.
title_full_unstemmed STUDIES ON ENZYME ACTION : XVIII. THE SACCHAROGENIC ACTIONS OF POTATO JUICE.
title_short STUDIES ON ENZYME ACTION : XVIII. THE SACCHAROGENIC ACTIONS OF POTATO JUICE.
title_sort studies on enzyme action : xviii. the saccharogenic actions of potato juice.
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2140365/
https://www.ncbi.nlm.nih.gov/pubmed/19871804
work_keys_str_mv AT mcguiregrace studiesonenzymeactionxviiithesaccharogenicactionsofpotatojuice
AT falkkgeorge studiesonenzymeactionxviiithesaccharogenicactionsofpotatojuice

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