ISOLATION AND PROPERTIES OF CRYSTALLINE (r-AMYLASE FROM GERMINATED BARLEY*
نویسندگان
چکیده
The isolation of crystalline ar-amylase has been reported in a preliminary communication (1). Details of the method of isolation, behavior of the fractions leading to crystallization, and some properties of the crystalline material are reported here. This material constitutes the first instance of the crystallization of an cu-amylase from a higher plant and is probably the only protein crystallized from barley malt. The only other amylase crystallized from a higher plant is the /3-amylase protein obtained from the sweet potato by Balls, Walden, and Thompson (2).
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