The fine structure of oyster glucogen

✍ Scribed by M.R. Sandhya Rani; Kiyoshi Shibanuma; Susumu Hizukuri

• Publisher: Elsevier Science
• Year: 1992
• Tongue: English
• Weight: 731 KB
• Volume: 227
• Category: Article
• ISSN: 0008-6215
• DOI: 10.1016/0008-6215(92)85070-g

✦ Synopsis

When oyster glycogen was hydrolysed in sequence with beta-amylase, isoamylase, and beta-amylase, fractionation of the products on Bio-Gel P2 revealed that the smallest and most abundant maltosyl-Ba chain fragment had d.p. 5, and carried 1 mahosyl residue. A considerable amount of maltotriose was produced from Ba chains by the debranching of maltosyl-Ba chain fragments. The Ba chains carried increased numbers of A chains with increase of the chain length. In the outermost layer of the molecule, there were abundant l-2 intervening (1+4) linkages for an A chain bound to a Ba chain. High performance anion-exchange chromatography with pulsed amperometric detection showed that the individual chains of the glycogen debranched with isoamylase were in the range from d.p. 2 to 30 and that the chain with d.p. 6 was the most abundant. The results are compatible with the random branching structure. * Dedicated to Professor David Manners.