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Creative Enzymes Native Barley β-Amylase (NATE-0761)

Creative Enzymes Native Barley β-Amylase (NATE-0761) hydrolyzes the α-(1,4) glucan linkages in polysaccharides of three or more α-(1,4) linked D-glucose units. Natural substrates such as starch and glycogen are broken down into glucose and maltose. Pure, crystalline β-amylase preparation consists of four isoenzymes with different isoelectric points. The enzyme polymerizes very rapidly through the sulfhydryl groups in the absence of reducing agents. p-Chloromercuribenzoate inhibits the polymerization and the enzymatic activity. The reducing agents mercaptoethanol or dithiothreitol can completely restore the activity.

Ingredient Name: beta-amylase

Functions: Enzyme

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Identification & Functionality

Enzyme Type
Ingredient Name
Food Ingredients Functions
EC No.
EC 3.2.1.2
CAS No.
9000-91-3
Ingredients
beta-amylase
Technologies

Applications & Uses

Applications

β-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. β-Amylase, has been used in various plant studies, such as carbon starvation studies in Populus tremuloides. β-Amylase, from barley, has been used to study how pressure and temperature affect catalytic activity.

Properties

Source
Barley
Typical Properties
ValueUnitsTest Method / Conditions
Activity (protein (biuret))20-80 units/mg-

Technical Details & Test Data

Unit Definition

One unit will liberate 1.0 mg of maltose from starch in 3 min at pH 4.8 at 20°C.

Storage & Handling

Storage

2-8°C.