Abstract
Summary
Highly purified xanthine oxidase was obtained from fresh, nonpasteurized buttermilk, and amino acid composition was determined by microbiological and ion-exchange (Beckman/Spinco Model 120B) methods.
The values obtained by the present methods were compared with the amino acid composition of xanthine oxidase from the same source given by Bray and Malmstrom (26), by the method of Moore et al. (23).
These data are a very good confirmation of Bray's work.
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