Summary: Streptococcal amylase behaves like -amylase, causing branch-chained substrates to lose viscosity with minimal release of reducing groups, and to become achromic with iodine. Reducing values equivalent to 50 % of the theoretically obtainable maltose were reached after prolonged hydrolysis.

The enzyme was produced in high concentration by amylase-positive streptococci growing in simplified medium containing substrate. The same strains synthesized a starchy cell substance if grown in plasma-enriched medium containing either maltose or glycogen. When extracted by boiling with weak alkali the new product resembled amylose.


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