緑葉中に於ける同化澱粉の分解機構(1)-甘藷の同化澱粉より純離せるAmylaseの電圧滴定に就て-

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We have isolated amylose crystals from sweet-potato leaves, and by using the potentiometric iodine titration, initiated by BATES et al.(11), we observed the iodine sorption and action of malt α-amylase and sweet-potato β-amylase. (1) The assimilation starch of sweet-potato leaves was extracted with HOPKIN's(10) CaCl2, solution and purified by FIELD(7) and GARFIELD's(8) method. Amylose crystals from purified assimilation starch were prepared by the butanol precipitating method of SCHOCH(5) or the caprylic acid-precipitating method of NIKUNI et al.(9). (2) In their paper on the potentiometric iodine titration of amylose, DVOUCH et al.(12) reported that the e. m. f. of complex formation varied inversely with the degree of polymerization. Hence it is seen in Fig. 3 that the chain of amylose from sweet-potato leaves is shorter than that from sweet-potato tubers. (3) As shown Figs. 4 and 5, the amylose from sweet-potato leaves is more rapidly degradated by sweet-potato β-amylase (crystallized from sweet-potato tubers with the method of BALLS et al.(13)) and malt α-amylase (crystalline α-amylase presented from Dr. BALLS and WALDEN to us) than the amylose from sweet-potato tubers.
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