Summary
The α-amylase of hog pancreas has been purified and the degree of purity controled by electrophoresis. The active substance is a protein which can dissociate in an unstable high molecular component and a thermostable component of low molecular weight.
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Literatur
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Meyer, K.H., Fischer, E.H. & Bernfeld, P. L'isolement de l'α-amylase de pancréas. Experientia 2, 362–363 (1946). https://doi.org/10.1007/BF02163939
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DOI: https://doi.org/10.1007/BF02163939