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QUANTITATIVE DETERMINATION OF α‐AMYLASE ENZYMES IN GERMINATED BARLEY AFTER SEPARATION BY ISOELECTRICFOCUSING 1
Author(s) -
MacGregor A. W.,
Ballance D.
Publication year - 1980
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.2050-0416.1980.tb03972.x
Subject(s) - amylase , germination , chromatography , chemistry , enzyme , extraction (chemistry) , polyacrylamide , polyacrylamide gel electrophoresis , biochemistry , food science , biology , botany , polymer chemistry
Quantitative extraction of malt and germinated barley α‐amylases from polyacrylamide gels after isoelectricfocusing was achieved using bovine serum albumin (2 mg/ml) in the extracting medium. Sharp bands of activity were obtained when extracts from polyacrylamide gels were re‐focused on another gel. This technique demonstrated that α‐amylase III was the major component in malt and germinated barley extracts. This enzyme was converted to α‐amylase II when such extracts were heated at 70°C.