Ultrathin-layer starch gel electrophoresis--a method qualified to solve specific problems in enzyme analysis

Particular separation problems of enzymatic analysis led to optimization investigation on starch gel electrophoresis. Investigations on the optimum gel concentration range a well as on the duration of the hydrolysis of starch for a suitable gel network gave rise to a starch level with good molecular sieve effect. Optimization of the electrophoretic buffer system and the development of an optimum technique for manufacturing handy transparent ultra thin-layer starch gels with high selectivity results for a broad spectrum of diagnostically enzymatic systems has turned out to be of advantage for enzymatic electrophoresis.