| ≥1 piece |
ß-Amylase is an exoenzyme that releases successive maltose units from the nonreducing end of a Polysaccharide chain by hydrolysis of a-1,4-glucan linkages. The shortest normal saccharide attacked is maltotetraose (Myrback, K. and G. Neumuller, The Enzymes, Vol. I, Part 1, p 653, 1950). Since it is unable to bypass branch linkages in branched polysaccharides such as glycogen or amylopectin, their hydrolysis is incomplete and a macromolecular limit dextrin remains.
This enzyme is widely applied in beer brewery, maltose syrup, high maltose syrup, super high maltose, crystallized maltose and Maltitol and fermentation industry from liquefied starch.