Knowde Enhanced TDS
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
- Markets
- Applications
- 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
Value | Units | Test 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.