The proteolytic enzymes of green malt

Abstract

A cold aqueous extract of green malt appears to contain at least 2 proteolytic enzymes: (a) protease and (b) peptidase. The former renders egg-albumin noncoagulable at ph 4.6 and at 100[degree], and the latter attacks both Witte''s peptone and Roche peptone. Both enzymes are adsorbed by alumina and kaolin, and are maximally adsorbed at about pH 4.7. The enzymes may be separated by elution.