Cereal Chem 47:79 - 84.  |  VIEW ARTICLE
On the Relationship Between Free and Latent Beta-Amylases in Wheat.

J. E. Kruger. Copyright 1970 by the American Association of Cereal Chemists, Inc. 

Free beta-amylase, extracted from flour with water or aqueous sodium chloride, has been compared with latent beta-amylase, liberated from glutenin with 1-thioglycerol. Both forms are similar on DEAE and CM- cellulose ion-exchange chromatography and polyacrylamide disc electrophoresis. Both forms contain two major components.