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Kaffircorn malting and brewing studies XVIII —Purification and properties of sorghum malt β‐amylase
Author(s) -
Botes D. P.,
Joubert F. J.,
Novellie L.
Publication year - 1967
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740180909
Subject(s) - chemistry , chromatography , fractionation , amylase , size exclusion chromatography , enzyme , brewing , sorghum , formic acid , biochemistry , biology , fermentation , ecology
Sorghum malt β‐amylase has been purified by a combination of acid treatment, alcohol fractionation, DEAE‐cellulose and calcium phosphate chromatography, and gel filtration. The purified enzyme was shown to be homogeneous in the ultracentrifuge, on electrophoresis and chromatography and no evidence for more than one active form of the enzyme was found. Results are presented for the molecular weight, sedimentation, diffusion, amino‐acid composition, and kinetic properties of the purified enzyme.