Usage
β-Amylase is a gel filtration molecular weight marker that can be used in gel filtration chromatography and protein chromatography. β-Amylase can be purified by affinity precipitation with alginate.
Usage
β-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. β-Amylase, has been used in various plant studies, such as carbon starvation studies in Populus tremuloides 1 . β-Amylase, from barley, has been used to study how pressure and temperature affect catalytic activity.
Chemical Properties
Pale yellow or white lyophilized powder, soluble in water and dilute buffer solutions, insoluble in ethanol, pI 4.77, optimum pH 4.0-5.0. Stability: Optimal temperature 50-55°C; inactivation above 85°C; slightly acid-resistant, inactivation below pH 1.7; turns blue in the presence of iodine. Inhibitors include heavy metal ions (Cu2+, Ag+, H2+), urea, cyclohexyl amylose, methyl α-glucoside, and sulfhydryl reagents (4-chloromercuric benzoic acid, iodoacetammonium). The absorbance coefficient of a 1% aqueous solution at 280 nm is 12.3. Enzyme reaction: Starch (soluble) + nH2O═n maltose + dextrin.
Uses
β -Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. β -Amylase, has been used in various plant studies, such as carbon starvation studies in Populus tremuloides 1 . β -Amylase, from barley, has been used to study how pressure and temperature affect catalytic activity.
Uses
In starch processing, brewing, distilling, baking, animal feed, sewage treatment.
Uses
β-Amylase is a gel filtration molecular weight marker that can be used in gel filtration chromatography and protein chromatography. β-Amylase can be purified by affinity precipitation with alginate.
General Description
β-Amylases belongs to the class of amylolytic enzymes.
Flammability and Explosibility
Notclassified
Biochem/physiol Actions
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.
