A study of the starch-digesting and sugar-forming enzymes of wheat

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dc.contributor.author Creighton, Mattie
dc.contributor.department Chemistry
dc.date 2018-08-23T09:00:33.000
dc.date.accessioned 2020-06-30T07:26:08Z
dc.date.available 2020-06-30T07:26:08Z
dc.date.copyright Fri Jan 01 00:00:00 UTC 1932
dc.date.issued 1932
dc.description.abstract <p>An amyloclastic enzyme solution and a saccharogenic enzyme solution has been prepared from wheat extract by a method similar to that used by Ohlsson for malt extract;A solid amyloclastic enzyme with low sugar-forming power has been prepared by heating wheat extract for fifteen minutes at 70° and fractionally precipitating with alcohol;A solid saccharogenic enzyme has been prepared from wheat extract by bringing the hydrogen ion concentration to a pH of 3.3 and then adjusting it to a pH of 6.0, and finally precipitating with alcohol. The solid enzyme showed an unusually high sugar-forming power and low amyloclastic power;The optimum hydrogen ion concentration for the amyloclastic activity of wheat amylase has been found to be at a pH 4.6 to 6.3. The range of hydrogen ion concentration has been obtained by varying the relative amounts of sodium dihydrogen phosphate and disodium hydrogen phosphate, thus keeping the total phosphate concentration constant. The optimum hydrogen ion concentration for saccharogenic activity has been determined by the method just indicated and found to be at a pH 4.9 to 5.3.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/rtd/13092/
dc.identifier.articleid 14091
dc.identifier.contextkey 6868996
dc.identifier.doi https://doi.org/10.31274/rtd-180813-14454
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath rtd/13092
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/66532
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/rtd/13092/r_DP12310.pdf|||Fri Jan 14 19:44:01 UTC 2022
dc.subject.disciplines Biochemistry
dc.subject.keywords Amylases
dc.subject.keywords Wheat
dc.subject.keywords Enzymes
dc.title A study of the starch-digesting and sugar-forming enzymes of wheat
dc.type article
dc.type.genre dissertation
dspace.entity.type Publication
relation.isOrgUnitOfPublication 42864f6e-7a3d-4be3-8b5a-0ae3c3830a11
thesis.degree.level dissertation
thesis.degree.name Doctor of Philosophy
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