Molecular Weight of α-Amylase

Molecular Weight of α-Amylase

Prof. Kurt H. Meyer and his co-workers1,2 have recently succeeded in the crystallization of α-amylase from pig's pancreas. The molecular weight of the substance, kindly supplied by Prof. Meyer, has been determined from sedimentation and diffusion experiments. The dried substance was dissolved i...

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Veröffentlicht in:Nature (London) 1947-12, Vol.160 (4078), p.899-899
1. Verfasser: DANIELSSON, CARL-ERIK
Format: Artikel
Sprache:eng
Schlagworte:
alpha-Amylases
Amylases
Humanities and Social Sciences
letter
Molecular Weight
multidisciplinary
Old Medline
Science
Science (multidisciplinary)
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Beschreibung
Zusammenfassung:Prof. Kurt H. Meyer and his co-workers1,2 have recently succeeded in the crystallization of α-amylase from pig's pancreas. The molecular weight of the substance, kindly supplied by Prof. Meyer, has been determined from sedimentation and diffusion experiments. The dried substance was dissolved in a buffer solution of pH 8.4, with a molarity of 0.2 in sodium chloride, 0.02 in boric acid and 0.005 in borate.
ISSN:0028-0836
1476-4687
DOI:10.1038/160899a0