Cat No.
NATE-1052
Description
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.
Abbr
β-Amylase, Recombinant (Bacillus cereus)
Species
Bacillus cereus
Form
In 3.2 M ammonium sulphate.
Enzyme Commission Number
EC 3.2.1.2
Bio-activity
2182 U/mg protein (on soluble Starch) at pH 6.5 and 40°C.
CAS No.
9000-91-3
Molecular Mass
59250
pH Stability
4.0 - 9.0
Isoelectric point
~ 6.4
Unit Definition
One Unit of β-amylase activity is defined as the amount of enzyme required to release one μmole of maltose reducing-sugar equivalents per minute from soluble starch (10 mg/mL) in sodium phosphate buffer (100 mM) pH 6.5.
Optimum pH
6.5
Optimum temperature
40°C
Thermal stability
up to 50°C
Stability
> 2 years at 4°C.
Preparation Instructions
For assay, this enzyme should be diluted in sodium phosphate buffer (100 mM), pH 6.5 containing 1 mg/mL BSA. Swirl to mix the enzyme immediately prior to use.
Applications
Applications established in brewing and distilling industries and in carbohydrate research, particularly in the study of starch and glycogen structures.
Synonyms
beta-amylase; 4-alpha-D-glucan maltohydrolase; saccharogen amylase; glycogenase; β amylase, β-amylase; 1,4-α-D-glucan maltohydrolase; EC 3.2.1.2; 9000-91-3
