β-Amylase (Barley) (powder) 

High purity β-Amylase (Barley) (powder) 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

From barley flour. Crystalline.
In BSA plus ammonium sulphate powder.

Specific activity
~ 600 U/mg (40
oC, pH 6.0 on soluble starch).

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

Stability: > 4 years at -20oC.

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

Product Code
Content/Size
Stock
Price
Qty
E-BARBP-2G
2 grams
$232.00
E-BARBP-5G
5 grams
$354.00

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DESCRIPTION

β-Amylase (Barley) (powder)

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

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

Form:
In BSA plus ammonium sulphate powder.

Stability: 
> 4 years at -20oC.

Specific activity:
~ 600 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 (1,4)-α-D-glucosidic linkages in polysaccharides so as to remove successive maltose units from the non-reducing ends of the chains.

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.

Characterisation of the substituent distribution in hydroxypropylated potato amylopectin starch.

Richardson, S., Nilsson, G. S., Bergquist, K. E., Gorton, L. & Mischnick, P. (2000). Carbohydrate Research, 328(3), 365-373.

High-performance anion-exchange chromatography–electrospray mass spectrometry for investigation of the substituent distribution in hydroxypropylated potato amylopectin starch.

Richardson, S., Cohen, A. & Gorton, L. (2001). Journal of Chromatography A, 917(1), 111-121.

Enzyme-aided investigation of the substituent distribution in cationic potato amylopectin starch.

Richardson, S., Nilsson, G., Cohen, A., Momcilovic, D., Brinkmalm, G. & Gorton, L. (2003). Analytical Chemistry, 75(23), 6499-6508.

Rapid determination of enzyme purity by a microdialysis-based assay.

Richardson, S., Nilsson, G. S., Torto, N., Gorton, L. & Laurell, T. (1999). Analytical Communications, 36(5), 189-193.

Microdialysis clean-up and sampling in enzyme-based methods for the characterisation of starch.

Nilsson, G. S., Richardson, S., Huber, A., Torto, N., Laurell, T. & Gorton, L. (2001). Carbohydrate Polymers, 46(1), 59-68.

Maltose and glucose utilization during fermentation of barley and sorghum lager beers as affected by β-amylase or amyloglucosidase addition.

Espinosa-Ramírez, J., Pérez-Carrillo, E. & Serna-Saldívar, S. O. (2014). Journal of Cereal Science, 60(3), 602-609.

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