β-Amylase (Bacillus cereus)

High purity recombinant β-Amylase (Bacillus cereus) for use in research, biochemical enzyme assays and in vitro diagnostic analysis.

EC 3.2.1.2
CAZy Family: GH14
CAS: 9000-91-3

beta-amylase; 4-alpha-D-glucan maltohydrolase

Recombinant. From Bacillus cereus.
In 3.2 M ammonium sulphate.
Supplied at ~ 10,000 U/mL.

Specific activity:
~ 2,400 U/mg (40oC, pH 6.5 on soluble starch).

Stability: > 2 years at 4oC.

Product Code
Content/size
Stock
Price
Qty
E-BAMBC
20,000 Units
$216.00

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DESCRIPTION

β-Amylase (Bacillus cereus)

EC 3.2.1.2
CAZy Family: GH14
CAS: 9000-91-3

Synonyms
beta-amylase; 4-alpha-D-glucan maltohydrolase

Form:
In 3.2 M ammonium sulphate.

Stability:
> 2 years at 4oC.

Specific activity:
~ 2,400 U/mg (40oC, pH 6.5 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 (100 mM), pH 6.5 at 40oC.

Specificity:
Hydrolysis of (1,4)-α-D-glucosidic linkages releasing successive maltose units from the non-reducing ends of α-1,4-linked glucans.

Applications:
Applications established in brewing and distilling industries and in carbohydrate research, particularly in the study of starch and glycogen structures.

Effect of bacterial β-amylase and fungal α-amylase on the digestibility and structural characteristics of potato and arrowroot starches.

Villas-Boas, F. & Franco, C. M. (2016). Food Hydrocolloids, 52, 795-803.

Effects of Chemical and Enzymatic Modifications on Starch–Oleic Acid Complex Formation.

Arijaje, E. O. & Wang, Y. J. (2015). Journal of Agricultural and Food Chemistry, 63(16), 4202-4210.