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Studies on Carbohydrate Metabolising Enzymes. Part XXVIII. Preparation and some Properties of α‐Amylase Isoenzymes from Malted Rye
Author(s) -
Manners D. J.,
Marshall J. J.
Publication year - 1972
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19720240103
Subject(s) - amylase , isozyme , chemistry , enzyme , food science , carbohydrate , biochemistry , electrophoresis
α‐Amylase was prepared from an extract of malted rye flour by heat treatment to inactivate β‐amylase and other contaminating carbohydrases, followed by continuous electrophoresis. This yielded two isoenzymes which differed considerably in physical properties, although their action patterns appeared to be similar. These findings have been compared with the results of studies on α‐amylase isoenzymes from other sources.