ENZYMES OF BARLEY AND MALT III. THE LATENT β-AMYLASE OF BARLEY
Open Access
- 4 March 1958
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 64 (2) , 151-156
- https://doi.org/10.1002/j.2050-0416.1958.tb06307.x
Abstract
Barley grist which has been extracted by aqueous sodium chloride to remove free β-amylase liberates an additional amount of enzymic material on treatment with saline solutions of thioglycollic acid. The “latent” enzyme set free In this way has been concentrated and compared with free β-amylase, which it so resembles that substantial identity between the free and latent enzymes may be assumed.Keywords
This publication has 5 references indexed in Scilit:
- Observations on the individuality of yeast maltasesArchives of Biochemistry and Biophysics, 1957
- The salt‐soluble proteins of barley. I.—a reviewJournal of the Science of Food and Agriculture, 1955
- Zone electrophoresis in starch columnsBiochimica et Biophysica Acta, 1954
- Sulphuretted hydrogen as a factor in the determination of free and bound amylase in ungerminated cerealsBiochemical Journal, 1936
- Ueber künstliche DiastaseEuropean Journal of Inorganic Chemistry, 1889