Purification and Crystallization of Q-Enzyme

  • An Erratum to this article was published on 03 June 1950


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.

Access options

Rent or Buy article

Get time limited or full article access on ReadCube.


All prices are NET prices.


  1. 1

    Hanes, C. S., Proc. Roy. Soc., B, 129, 174 (1940).

  2. 2

    Haworth, W. N., Peat, S., and Bourne, E. J., Nature, 154, 236 (1944).

  3. 3

    Barker, S. A., Bourne, E. J., and Peat, S., J. Chem. Soc., 1705 (1949).

  4. 4

    Bourne, E. J., Haworth, W. N., Macey, A., and Peat, S., J. Chem. Soc., 924 (1948).

  5. 5

    Gilbert, G. A., and Swallow, A. J., J. Chem. Soc., 2849 (1949).

Download references

Author information

Rights and permissions

Reprints and Permissions

About this article

Cite this article

GILBERT, G., PATRICK, A. Purification and Crystallization of Q-Enzyme. Nature 165, 573 (1950) doi:10.1038/165573a0

Download citation

Further reading


By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.