Abstract
COMPARISON1 between crystalline α-amylases of malt2, bacteria3, hog pancreas4, human pancreas5 and saliva6 indicate that their properties vary regularly in that order, emphasizing the close relationship which exists between proteins of the same biological activity from the vegetable to the animal kingdom.
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References
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FISCHER, E., DE MONTMOLLIN, R. Crystallization of the α-Amylase of Aspergillus oryzæ. Nature 168, 606–607 (1951). https://doi.org/10.1038/168606a0
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DOI: https://doi.org/10.1038/168606a0
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