The action of salivary amylase on amylo-type compounds is interpreted by most investigators as a random hydrolysis of the a-1, 4-glucosidic linkages. By this mode of action, intermediate reaction products which would have physical and chemical properties characteristic of the reaction mixture may be formed. The nature of these intermediates has been deduced from measurements of osmotic pressure, viscosity, iodine coloration, reducing power, etc. generally on crude enzymic digests. Investigations of this type which form the basis of the concept of random action are excellently reviewed by Hanes (9).
Proceedings of the Iowa Academy of Science
© Copyright 1950 by the Iowa Academy of Science, Inc.
Pazur, John H.; French, Dexter; and Knapp, Doris W.
"Mechanism of Salivary Amylase Action,"
Proceedings of the Iowa Academy of Science: Vol. 57:
, Article 22.
Available at: https://scholarworks.uni.edu/pias/vol57/iss1/22