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Le degré de polymérisation de l'amylose, de l'amylopectine et du glycogène

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Summary

A colorimetric method based on the reducing power of the aldehydic end group has been developed in order to determine the M. W. of polysaccharides. It has been found that corn amylose contains chain molecules of much higher degree of polymerization than potato amylose.

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References

  1. J. B. Sumner, J. biol. Chem.62, 287 (1925).

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Authors and Affiliations

  1. Laboratoires de chimie inorganique et organique, Université de Genève, Switzerland

    Kurt H. Meyer, G. Noelting & P. Bernfeld

Authors
  1. Kurt H. Meyer
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  2. G. Noelting
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  3. P. Bernfeld
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Meyer, K.H., Noelting, G. & Bernfeld, P. Le degré de polymérisation de l'amylose, de l'amylopectine et du glycogène. Experientia 3, 370–371 (1947). https://doi.org/10.1007/BF02154722

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  • DOI: https://doi.org/10.1007/BF02154722

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