α-AMYLASE FROM IMMATURE BARLEY: PURIFICATION AND PROPERTIES
Open Access
- 4 March 1974
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 80 (2) , 181-187
- https://doi.org/10.1002/j.2050-0416.1974.tb03601.x
Abstract
α-Amylase, extracted from Conquest barley harvested during the period 7 to 10 days after anthesis, was purified using acetone fractionation, glycogen complex formation and ion exchange chromatography. The specific activity of the enzyme was increased 750-fold during purification. The purified α-amylase was homogeneous and free of other starch-metabolizing enzymes. Changes in enzyme activity and stability with pH and temperature were studied and the molecular weight and isoelectric point of the enzyme were determined.Keywords
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