Effect of Vitamin B on β-Amylase of Sweet Potato

(Part 2) Effects of Riboflavin, Pyridoxine, Vitamin B₁₂, Nicotinic Acid, and the Mixtures of Thiamine and each of these Vitamins on β-Amylase of Sweet Potato

Abstract

Studies were made on the effects that Vitamin B₂, B₆, B₁₂, Nicotinic acid (N. A.), Vitamin B₁+B₂, B₁+B₆, B₁+B₁₂, and B₁+N. A. were to give upon β-Amylase of sweet-potatoes.
The results were as follows:
1) The activity of β-Amylase was inhibited only little, if any, by the single application of B₂, B₆, B₁₆ and N. A. but the inhibition was much greater than by the single application of B₁, when B₁ was mixed severally with B₂, with B₆, with B₁₂, and with N. A.
2) The mixture of B₁ and B₁₂ slightly reduced the inhibition of the activity of β-Amylase caused by Vitamin B₁.