Abstract
FOLLOWING the isolation by Hanes1 of an enzyme from potato juice which catalyses the formation of amylose from glucose-1-phosphate, the discovery of a related enzyme, termed Q-enzyme, in potato juice was announced by Haworth, Peat and Bourne2. This enzyme converts amylose into amylopectin. An improved method of purification was described recently by Barker, Bourne and Peat3. We now wish to report a different method of preparation which leads to a crystalline product. Our method makes use of precipitation at low temperature with ethanol from solutions of low ionic strength, followed by crystallization from ammonium sulphate solution.
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 51 print issues and online access
$199.00 per year
only $3.90 per issue
Buy this article
- Purchase on SpringerLink
- Instant access to the full article PDF.
USD 39.95
Prices may be subject to local taxes which are calculated during checkout
Similar content being viewed by others
References
Hanes, C. S., Proc. Roy. Soc., B, 129, 174 (1940).
Haworth, W. N., Peat, S., and Bourne, E. J., Nature, 154, 236 (1944).
Barker, S. A., Bourne, E. J., and Peat, S., J. Chem. Soc., 1705 (1949).
Bourne, E. J., Haworth, W. N., Macey, A., and Peat, S., J. Chem. Soc., 924 (1948).
Gilbert, G. A., and Swallow, A. J., J. Chem. Soc., 2849 (1949).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
GILBERT, G., PATRICK, A. Purification and Crystallization of Q-Enzyme. Nature 165, 573 (1950). https://doi.org/10.1038/165573a0
Issue date:
DOI: https://doi.org/10.1038/165573a0
