| dc.contributor.author | Banks, William | en |
| dc.date.accessioned | 2018-05-22T12:37:58Z | |
| dc.date.available | 2018-05-22T12:37:58Z | |
| dc.date.issued | 1960 | en |
| dc.identifier.uri | http://hdl.handle.net/1842/30127 | |
| dc.description.abstract | | en |
| dc.description.abstract | The enzymic and physical techniques used in this work have
"been discussed in detail. An enzymic assay for the determination
of the purity of araylose has "been developed, and the kinetics of the
degradation "by 0-amylase of amylose, amylopectin and glycogen
examined. The application of low-speed ultracentrifugation to
the determination of molecular weight has also "been critically
examined. | en |
| dc.description.abstract | The effect of pretreating starches with various reagents
has "been studied in detail. Methanol-pretreatment of the starch
granule has been shown to give a completely linear subfraction of
amylose on leaching. Pretreatment of starch granules with liquid
ammonia has been found to be the most suitable method to ensure
satisfactory fractionation. | en |
| dc.description.abstract | Z-enzyme has been shown to cause a random hydrolytic cleavage
of a-1:U bonds in amylose and amylopectin, but to have no effect
on glycogen. Barriers to the action of 0-amylase have been
introduced artificially by treating hot solutions of amylose with
oxygen, and the possibility that the barrier normally present in
amylose is an artefact discussed. The action of an acid
phosphatase has been shown not to alter the 0-amylolysis limit of
amylose, and hence toe possibility that esterified phosphate
constituted toe barrier to the action of 0-amylase has been
discarded. | en |
| dc.description.abstract | Subfractionation of amylose has been found to yield evidence
for the presence of a slightly branched fraction, toe branching
constituting toe barrier to 0-amylolysis. Amylose has been
shown to exist in solution as a random coil. | en |
| dc.description.abstract | An anomalous fraction of amylopectin has "been isolated
and shown to he more closely related to normal amylopectin
than to glycogen. The significance of this with respect to
current theories for the biosynthesis of starch has been
discussed. | en |
| dc.description.abstract | The molecular size and shape of omylopectin from various
botanical sources has been determined, and the influence of
esterified phosphate on the hydrodynamic behaviour of the
molecule discussed. | en |
| dc.publisher | The University of Edinburgh | en |
| dc.relation.ispartof | Annexe Thesis Digitisation Project 2018 Block 19 | en |
| dc.relation.isreferencedby | | en |
| dc.title | Studies on the structure of the amylose and amylopectin components of starch | en |
| dc.type | Thesis or Dissertation | en |
| dc.type.qualificationlevel | Doctoral | en |
| dc.type.qualificationname | PhD Doctor of Philosophy | en |
