The Action of Streptococcal Amylase in relation to the Synthesis of an Amylosaccharide by Amylolytic Strains of Streptococcus pyogenes

Abstract

Summary: Streptococcal amylase behaves like α-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.