The structure and mol.-wt. distribution of oyster glycogen (I) were studied by electron microscopy, ultracentrifugation, and gel filtration on Sepharose CL-6B. I was prepd. by extn. with DMSO or TCA, fractionated through gel filtration, and detd. by the phenol-H2SO4 method. The I particles extd. with DMSO were rosette-like, and relatively large (diam. 20-180 nm), whereas I prepd. with TCA and com. I were much smaller (diam. 10-140 and 10-40 nm, resp.) and not rosettelike. The different I prepns. had similar properties, except that the latter 2 prepns. were more susceptible to pullulanase (EC 3.2.1.41) action. The size of I particles was decreased by treatment with boiling 30% KOH for 30 min, but not changed by treatment with 0.1 or 0.5M NaOH at room temp. for 29 h, or with 2-mercaptoethanol. Protease and β-amylase did not affect the size of I particles, whereas large particles were partially split by α-amylase, suggesting that a large particle is composed of fundamental particles of diam. 20-30 nm linked through α-1,4-glucan chains. A model of the I particle was proposed on the basis of above results. The relation of biosynthetic mechanism and particle formation of I were discussed mainly from the viewpoint of the role of branching enzyme. [on SciFinder(R)]
CITATION STYLE
MATSUDA, K., & HATA, K. (1985). The structure of glycogen particles. Journal of the Japanese Society of Starch Science, 32(2), 118–127. https://doi.org/10.5458/jag1972.32.118
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