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VAN KLINKENBERG [1934] suggested that oc-amylases promote hydrolysis of "ac-starch" (which is a fraction resembling Wijsman's "erythrogranulose" or Baker's "oa-amylodextrin" and constitutes about 36 % of the starch). fi-Amylases were correspondingly specific for fl-starch (the remainder). Hydro- lysis beyond 36 % in presence of ac-amylase was explained by the supposed slow transformation of fiinto oc-starch. Now starch in solution contains certain distinct components which may be fractionated by electrodialysis yielding re- spectively amyloamylose (blue with iodine) and erythroamylose (red with iodine) [Samec and Mayer, 1921]. Amyloamylose is hydrolysed by pancreatic
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Freeman et al. (1936) studied this question.
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