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β-Amylase

Official Full Name
β-Amylase
Background
β-Amylase 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.
Synonyms
saccharogen amylase; glycogenase; β amylase# β-amylase; 1#4-α-D-glucan maltohydrolase; EC 3.2.1.2; 9000-91-3
Catalog Product Name EC No. CAS No. Source Price
EXWM-3884 β-amylase EC 3.2.1.2 9000-91-3 Inquiry
NATE-0762 Native Sweet potato β-Amylase EC 3.2.1.2 9000-91-3 Sweet potato Inquiry
NATE-0761 Native Barley β-Amylase EC 3.2.1.2 9000-91-3 Barley Inquiry
Catalog Product Name EC No. CAS No. Source Price
SUG-005 β-Amylase (Food Grade) 9000-91-3 Inquiry