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Enzymes for Research, Diagnostic and Industrial Use

β-Amylase (Food Grade)

Cat No.
SUG-005
Description
β-amylase is a kind of high efficiency enzyme obtained from plant by a series of scientific methods. Enzyme system of this product is pure, activity higher, good tolerance to high temperature and no peculiar smel. It is widely used in high maltose syrup, crystalline maltitol etc.
Abbr
β-amylase
Applications
Enzyme for Starch Sugar
Package
25kgs/drum, 1.125kgs/drum
Form
Liquid
Activity
700,000u/ml
CAS No.
9000-91-3
pH Stability
3.0-6.5
Unit Definition
One β-amylase unit is defined as the amount of enzyme which produce maltose amount per hour from 1.10% starch solutions at 60°C, pH 5.5.
Optimum pH
5.0-6.0
Optimum temperature
Be stable below 65°C, optimum 55-60°C
Storage
Should be stored in a cool place avoiding high temperature. Liquid: 3 months at 25°C, activity remain >90%; 6 months, activity remains >80%. Increase dosage after shelf life.
Synonyms
saccharogen amylase; glycogenase; β amylase; 1,4-α-D-glucan maltohydrolase; EC 3.2.1.2; 9000-91-3; Starch Sugar
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