ENZYMES OF BARLEY AND MALT I. ELECTROPHORETIG SEPARATION OF THE β-AMYLASE OF MALT SYRUP
Open Access
- 2 January 1957
- journal article
- research article
- Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing
- Vol. 63 (1), 24-28
- https://doi.org/10.1002/j.2050-0416.1957.tb02900.x
Abstract
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.Keywords
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