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ENZYMES OF BARLEY AND MALT III. THE LATENT β‐AMYLASE OF BARLEY
Author(s) -
POLLOCK J. R. A.,
POOL A. A.
Publication year - 1958
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.2050-0416.1958.tb06307.x
Subject(s) - amylase , chemistry , enzyme , sodium , aqueous solution , biochemistry , food science , chromatography , organic chemistry
Barley grist which has been extracted by aqueous sodium chloride to remove free β‐amylase liberates an additional amount of enzymic material on treatment with saline solutions of thioglycollic acid. The “latent” enzyme set free In this way has been concentrated and compared with free β‐amylase, which it so resembles that substantial identity between the free and latent enzymes may be assumed.