Abstractα‐Amylase was prepared from an extract of malted rye flour by heat treatment to inactivate β‐amylase and other contaminating carbohydrases, followed by continuous electrophoresis. This yielded two isoenzymes which differed considerably in physical properties, although their action patterns appeared to be similar. These findings have been compared with the results of studies on α‐amylase isoenzymes from other