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Abstract
When black Aspergilli were cultivated in appropriate condition, culture filtrate showed dextrinizing activity even after acid treatment such as pH 2.5, at 37°C for 30 minutes. It suggested the existence of acid-stable dextrinizing amylase. To isolate this enzyme paper el-ectrophoretic procedure was carried out and the spot which showed acid-stable dextrinizing activity was obtained in addition to α-amylase and glucoamylase spots. This new amylase was purified by fractional precipitation with ammonium sulfate, rivanol and acetone, and was obtained in a crystalline form.