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).
| 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 | |
| Package Dimensions | 0.80 in x 0.80 in x 1.90 in | |
| Package Weight | 0.04 lb | |
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