多糖類の集成機構に關する研究 : (第16報)馬鈴薯phosphorylaseのprimerに就て(其の2)

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1. The enzymatically prepared glucose-l-phophate, formed by the phosphorolysis of starch and usually contaminated with the traces of catalytically active dextrin, was tested, in com-parison with the chemically synthesized one, for its availability in a study of activating ability of carbohydrate as the primer for potato phosphorylase. When the enzymatically prepared glucose-1-phosphate, recrystallized several times from dilute acetone and dilute alcohol successively, was used as the substrate, it was shown that there ere occurred no substaxltlal activation on potato phosphorylase, and that it could be used as the substrate like the synthetic one in a study of priming effect of carbohydrate in the starch-synthesizing reaction of phosphorylase. 2. A study of, the priming effect of glycogen, potato-starch amylose, potato-starch amylopectin, potato starch synthetic starch, and a polysaccharide consisting of 5 glucose units, on potato phosphorylase was carried out, and the color degree of iodine-starch complex formed in the reaction mixture was observed. It was found that the curves obtained, when the color degree was plotted against the time were characteristic for each polysaccharide. This suggests that the nature of the product synthesized from glucose-l-phosphate by the action of potato phosphorylase depends upon the kind and amount of the primer added.
社団法人日本農芸化学会の論文