1952 Volume 25 Issue 3 Pages 218-221
The liquefaction of starch by means of electrolytes and of amylase preparations of various origins has been studied by the viscosity method. It appears that the presence of NaCl is necessary for the liquefaction of starch paste by pancreatic one. Nevertheless, for other enzymes, NaCl is not essential for the liquefaction but the presence of NaCl accelerates greatly the enzymatic action.
The maximum activation appears at about 0.01 percent cocentration. The relation between various salts and viscosity of starch solution has been also studied.
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