β-Amylase (Barley)

Item No.  E-BARBL-50KU

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Pure, crystalline suspenson. Suitable for starch structural work.

Powder enzyme form (2000°L) is for use in AACC and ASBC α-amylase assay procedures (see E-BARBP).

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Specifications
Brand Megazyme
EC Number 3.2.1.2
Enzyme β-Amylase
Cross Reactivity EBC Method 4.13 and ASBC Method Malt 7
Storage Conditions

Storage Temperature: 2-8°C

Stability: > 4 years at 4°C

Application Examples For use in AACC and ASBC α-amylase assay procedures.
Formulation In 3.2 M ammonium sulphate
Physical Form Suspension
CAS Number 9000-91-3
CAZy Family GH14
Concentration E-BARBL-20KU: ~ 10,000 U/mL.
E-BARBL-50KU: ~ 10,000 U/mL.
Synonyms beta-amylase; 4-alpha-D-glucan maltohydrolase
Source Hordeum Vulgare
Molecular Weight 58300
Expression From barley flour
Specificity Hydrolysis of α-1,4-D-glucosidic linkages in polysaccharides releasing maltose units from the non-reducing end.
Specific Activity ~ 400 U/mg (40°C, pH 6.0 on soluble starch)
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 (200 mM), pH 6.0 at 40°C.
Temperature Optima (°C) 60
pH Optima 6.0-6.4
Package Weight 0.04 lb

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