Abstract
(1) The occurrence of acylase activity in plants such as vegetables, pulses, cereals, pota-toes, fruits and mushroom, has been confirmed for the first time. (2) Of the acyl and glycyl amino acids tested, acetylmethionine and glycylmethionine were most readily hydrolyzed by most of the plant preparations tested, and susceptibility was lowered in the order of chloroacetylphenyl-alanine, acetylglutamic acid and ε-benzoyl-α-acetyllysine. The last mentioned compound was insusceptible to the plant acylase except in the case of mushroom. (3) In the germination state of cereals and pulses, higher activities, although not so appa-rent, were often observed. (4) Mushroom showed higher and some-what different hydrolytic activities than the other higher plants tested.
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