TABLE IX
COMPARISON OF THE ACTION OF VARIOUS a-AMYLASES
End products of exhaustive
Ratio of
% Glucosidic
degradation of corn amylopectin (36, 39)
Michaelis-Menten
Source of
saccharifying
linkages broken
constant
a-Amylase
to dextrinizing
at the
Glucose
Maltose
Dextrins
(gm./l00 ml.
X 10 2
)
activity (185)
achroic point (28)
(186)
~
(%)
(%)
(%)
(D.P.)b
"'d
0
1:"' 4
Pig pancreas
9.75
23
18.5
73.2
8.3
2.2
1.8
to<
00
Pig saliva
20.5
>
n
Human pancreas
9.7
14.5
I
Human saliva
9.5
14.5
Rat pancreas
-
15
Rat serum
-
15
>
00
Rat spleen
-
15
tzj
00
Rat liver
15 a
Barley malt
9.7
-
13.5
70.3
16.2
2.8
7.8 (187)
B. subtilis
9.8
12
-
-
6.3
A.oryzae
9.8
12
9.5
63.7
26.5
5.5
3.5 (36)
a
Extrapolated.
bAverage
degree of polymerization.
CN
-:t
-:t