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Creative Enzymes Native Barley β-Amylase (NATE-0761)
- CAS Number
- 9000-91-3
- EC Number
- EC 3.2.1.2
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.
Product families
Applications
Food & Nutrition — Food
- Other Food Applications
Product Families
Food Ingredients — Functional Additives
- Enzymes & Starter Cultures
Other characteristics
- Functions
- Enzyme
- Ingredient Name
- beta-amylase
- Source
- Barley
- Markets
- Food & Nutrition
- Storage
- 2-8°C.
- Enzyme Type
- Amylase
- Ingredient
- beta-amylase
- Technology
- Food Ingredients
- Unit Definition
One unit will liberate 1.0 mg of maltose from starch in 3 min at pH 4.8 at 20°C.
- Food Ingredients Functions
- Enzyme
Technical data
Table 1 of 1
1 row| Characteristic | Value | Unit |
|---|---|---|
| Activity (protein (biuret)) | 20-80 | units/mg |
