The hydrolysis of maltodextrins by a  -amylase isolated from leaves of Vicia faba.
D000096:Acetone; D000596:Amino Acids / Q000032:analysis; D000681:Amylases / Q000032:analysis / Q000302:isolation & purification*; D002499:Centrifugation, Density Gradient; D002850:Chromatography, Gel; D004058:Diffusion; D002523:Edible Grain / Q000201:enzymology; D004589:Electrophoresis, Disc; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D007700:Kinetics; D008320:Maltose; D008722:Methods; D008970:Molecular Weight; D059828:Plant Cells; D010944:Plants / Q000201:enzymology*; D011134:Polysaccharides; D011485:Protein Binding; D013045:Species Specificity; D013347:Subcellular Fractions / Q000201:enzymology; D014908:Triticum / Q000201:enzymology; D014461:Ultracentrifugation
D000596:Amino Acids; D011134:Polysaccharides; D000096:Acetone; D008320:Maltose; D000681:Amylases