Purification and Crystallization of Q-Enzyme

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

Abstract

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.

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References

  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).

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

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