Cereal Chem 46:219 - 226.  |  VIEW ARTICLE
Wheat Alpha-Amylases. I. Isolation.

J. E. Kruger and R. Tkachuk. Copyright 1969 by the American Association of Cereal Chemists, Inc. 

Wheat alpha-amylase was isolated from malted Canadian hard red spring wheat by heat-treating an extract at 70 C., followed by acetone fractionating, complexing with glycogen, and finally by ion-exchange chromatography. Four major alpha-amylase components were isolated, the total yield being 28% of the original alpha-amylase activity.