Summary
The mechanism of the β-amylase inhibition by Vitamin C has been further critically examined. The observed inhibition of the hydrolysis of starch by Vitamin C alone may be due to adsorption or complex formation of the Vitamin with the substrate, the modified substrate thus formed being less easily hydrolysed than the free starch.
Dehydroascorbic acid has no effect on the hydrolysis of starch by the amylase as well as on the enzyme in the absence of the substrate.
Hydrogen peroxide alone does not inhibit the hydrolysis of starch, but in the presence of Cu it exerts a feeble inhibition of the hydrolysis.
The inhibition of the amylolytic hydrolysis of starch by the oxidized products of Vitamin C by Cu oxidation, is mainly due to the traces of cuprous oxide formed during the oxidation of the vitamin.
The protective factor present in the β-amylase is found to be undialysable and thermostable.
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References
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Rao, P.S., Giri, K.V. Further studies on the mechanism of β-amylase inhibition by Vitamin C. Proc. Indian Acad. Sci. 28, 71–82 (1948). https://doi.org/10.1007/BF03050318
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DOI: https://doi.org/10.1007/BF03050318