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ENZYMES OF BARLEY AND MALT I. ELECTROPHORETIG SEPARATION OF THE β‐AMYLASE OF MALT SYRUP
Author(s) -
Cooper A. H.,
Pollock J. R. A.
Publication year - 1957
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1957.tb02900.x
Subject(s) - amylase , chemistry , electrophoresis , chromatography , enzyme , food science , biochemistry
A β‐amylase concentrate prepared from a commercial malt syrup has been submitted to column electrophoresis. A number of fractions have been obtained showing similar β‐amylase activity but differing in electrophoretic mobility. Ultracentrifugal Investigation showed certain of the fractions to be still heterogeneous, and Indicated that β‐amylase activity is associated with substances of different molecular weights.