Cereal Chem 42:111 - 124.  |  VIEW ARTICLE

Wheat Beta-Amylases. I. Isolation.

K. H. Tipples and R. Tkachuk. Copyright 1965 by the American Association of Cereal Chemists, Inc. 

Beta-amylase was isolated from Canadian hard red spring wheat flour by ion-exchange column chromatography of buffered saline extracts. Three major and two minor beta-amylase components were obtained. Maximum specific activity of the three main fractions was obtained by treatment with glutathione, which, however, did not cause chromatography patterns to be altered. "Free" beta-amylase, as extracted by water alone, contained only one main active component, whereas the "bound" beta-amylase, released by sodium chloride solution extraction of the residue from water extraction, contained several active components.