β-Amylase (Barley) 

Pure, crystalline suspenson. Suitable for starch structural work.

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

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

From barley flour. Crystalline.
In 3.2 M ammonium sulphate. 
E-BARBL-50KU: Supplied at ~ 10,000 U/mL.
E-BARBL-100KU: Supplied at ~ 10,000 U/mL. 

Specific activity:
~ 400 U/mg (40oC, pH 6.0 on soluble starch).

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

Stability: > 4 years at 4oC.

Data booklets for each pack size are located in the Documentation tab.

Product Code
Content/Size
Stock
Price
Qty
E-BARBL-100KU
100,000 units
$350.00
E-BARBL-50KU
50,000 units
$201.00

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DESCRIPTION

β-Amylase (Barley)

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: 
> 4 years at 4oC.

Specific activity:
~ 400 U/mg (40oC, pH 6.0 on soluble starch).

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

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 40oC.

Specificity:
Hydrolysis of α-1,4-D-glucosidic linkages in polysaccharides releasing maltose units from the non-reducing end.

Applications:
For use in AACC and ASBC α-amylase assay procedures.

Measurement of β-amylase in cereal flours and commercial enzyme preparations.

McCleary, B. V. & Codd, R. (1989), Journal of Cereal Science, 9(1), 17-33.

Deficiency of maize starch-branching enzyme i results in altered starch fine structure, decreased digestibility and reduced coleoptile growth during germination.

Xia, H., Yandeau-Nelson, M., Thompson, D. B. & Guiltinan, M. J. (2011). BMC Plant Biology, 11(1), 95-107.

Debranching of β-dextrins to explore branching patterns of amylopectins from three maize genotypes.

Xia, H. & Thompson, D. B. (2006). Cereal Chemistry, 83(6), 668-676.

Small differences in amylopectin fine structure may explain large functional differences of starch.

Bertoft, E., Annor, G. A., Shen, X., Rumpagaporn, P., Seetharaman, K. & Hamaker, B. R. (2016). Carbohydrate polymers, 140, 113-121.

Below you will find a link to our dedicated frequently asked questions section. Within this section you will find common questions and answers on a range of topics about the product.

FAQs