Some Effects of Ethanolic Extracts of Potatoes on Phosphorylase Activity

Effects of materials extracted from potatoes with hot 80% ethanol on the course of phosphorylase reactions were examined. These materials had no effect on phosphorylase activities as determined by the rate of liberation of inorganic phosphate from glucose-1-phosphate in the presence of a large amount of primer; however, in the presence of a small amount of primer or in its absence, these materials had significant effects on the liberation of inorganic phosphate and starch formation. These results suggested the presence of a small amount of primers in these materials. Evidence was presented against the participation of d-enzyme on the formation of starch when partially purified preparations of potato phosphorylase or crude extracts from potatoes were used as the enzyme.