抄録
Relationship between α-glucosidase (amyloglucosidase) of K. H. MEYER and amylosynthease was discussed. These two enzymes are very similar as to the action on the limit dextrin. Reaction products from limit dextrin and glutinous rice starch produced by these enzymes were tested by SCHOCH's butanol precipitation method, and were proved to be amylose-type polysaccharides. The authors are of the opinion that these two enzymes are identical and that their action consists in the breakdown of the branching points of α-glucosidic chains. The actions of amylosynthease upon the various polysaccharides of starch-series were also discussed.
