β-Amylase
Description:
β-Amylase, also known as starch β-1,4-maltosylglucosidase, is a type of amylase widely found in higher plants such as barley, wheat, sweet potato, and soybean, as well as in microorganisms like Bacillus species. It serves as a primary saccharifying agent in beer brewing and maltose syrup production. Using β-amylase from microorganisms such as Bacillus polymyxa and Bacillus megaterium to saccharify acidified or α-amylase-liquefied starch materials can produce high-maltose syrup with a maltose content of 60% to 70%.
Basic Information:
English Name: β-Amylase
Synonyms: 1,4-α-D-Glucan Maltohydrolase; Glycogenase; Saccharifying Amylase
CAS Number: 9000-91-3
Source: Bacillus subtilis
Optimal pH: 4.0-5.0
Optimal Temperature: 50-55℃
Isoelectric Point (pI): 4.77
Appearance: Light yellow or white lyophilized powder
Solubility: Soluble in water and dilute buffer solutions; almost insoluble in ethanol
Inhibitors: Cycloheptaamylose, methyl-α-glucoside, sulfhydryl reagents (4-chloromercuribenzoic acid, iodoacetamide), heavy metal ions (Cu²⁺, Hg²⁺)
Storage Conditions: 2-8℃
Applications:
For research use only, β-amylase breaks down amylose into maltose. It is preferable over fungal enzymes in combination with transglycosidase for producing isomaltooligosaccharides.