Investigations of Barley and Malt-Amylase.

Abstract

The amylase activities of barley and malt were found in the albumin fractions which were purified. Barley and malt albumins behave alike upon ultracentrifugation, and have sedimentation constants of S40 - 4.6 S. Stable enzyme prepns. may be prepd. by drying the product after concn. by ultrafiltration. It was not possible to separate alpha and beta amylase by electrophoretic expts. since their mobilities were practically the same throughout the range pH 4.4-8.2. The isoelectric point for both amylases was detd. to be pH 5.75.