β-amylase/1,4-α-D-glucan maltohydrolase/glycogenase/saccharogenic amylase/β-amylase

English Name: β-Amylase from Bacillus subtilis; 1,4-α-D-Glucan maltohydrolase

Other Names: 1,4-α-D-Glucan maltohydrolase; Glycogenase; Saccharifying amylase

CAS Number: 9000-91-3

Grade: BR

Activity: ≥50u/mg

Grade: High Purity
Activity: ≥100u/mg

Enzyme Activity Unit Definition: One unit of enzyme activity (U) is defined as the amount of enzyme that releases 1 millimole of maltose per hour from a 2% soluble starch solution under conditions of 60°C and pH 5.6.

Properties: Brown powder. Extracted from Bacillus subtilis, soluble in water and dilute buffer, almost insoluble in ethanol. Enzyme reaction: Starch (soluble) + nH₂O = n maltose + dextrin. Optimal pH 4.0–6.0. Optimal temperature 50–60°C. Isoelectric point (pI) 4.77. Extinction coefficient (E¹%₂₈₀) 12.3. Inhibitors include cyclohexa-amylose, methyl-α-glucoside, sulfhydryl reagents (4-chloromercuribenzoic acid, iodoacetamide), and heavy metal ions (Cu²⁺, Hg²⁺).

Use: Biochemical research. Capable of breaking down amylose into maltose. When combined with transglucosidase, it is more effective than fungal enzymes in producing isomaltooligosaccharides (IMO50, IMO90 types). When used with pullulanase, it can produce ultra-high maltose.

Storage: 2–8°C